FOOD + DRINK
SWEET TREATS & FESTIVE EATS
Black Forest Gateau
Recipe by : Danielle Maupertuis , vegan pastry chef www . freefromdesserts . com
Prep Time : 40 minutes plus extra time to set Cook Time : 20 minutes Makes : 6 cakes
Ingredients :
Chocolate sponge :
• 150g golden caster sugar
• 130g gluten-free self-raising flour
• 20g unsweetened vegan cocoa powder
• 1 tsp baking powder
• 50g rapeseed oil
• 150g water
Chocolate mousse :
• 220g vegan dark chocolate
• 6 tbsp thick full fat coconut milk
• 1 ripe crushed avocado
• 8 tbsp maple syrup or agave nectar
• 30g plant-based cream
• 60g reduced aquafaba or OGGS ( ready to use aquafaba )
Cherry whipped cream :
• 360g plant-based whipped cream
• 6 tsp corn syrup
• 120g agar agar mix
• 3 tsp kirsch ( optional )
• 100g fresh cherries
Method :
Chocolate sponge : 1 . Preheat the oven to 175 º C / gas 4 .
2 . In a bowl , whisk all the ingredients together .
3 . Pour the sponge mix in a pre-lined baking tray , spread evenly to 8 mm thick with a palette knife and bake at 175 º C for 20 mins .
4 . Check if a toothpick inserted in the centre comes out clean . If so , allow it to cool down .
5 . Cut 12 circles the same size as the rings . Keep aside .
Chocolate mousse : 1 . Chill the coconut milk in the fridge overnight .
2 . The next day , open the coconut milk tin , taking care not to shake it . After thorough chilling , the coconut cream will solidify and separate from the milk . Scoop out the solid coconut cream .
3 . Reduce the aquafaba by pouring the water of a chickpea can in a saucepan then gently simmering on medium heat until it has reduced by about 40 %. ( Reduced aquafaba can be stored in the fridge or the freezer .)
4 . Melt the chocolate slowly in a microwave , 15 seconds at a time ( temperature should not exceed 45 º C ). Add the cream and stir until it reaches a velvety consistency .
5 . In a food processor , whizz together the melted chocolate , the coconut milk , the crushed avocado and the syrup . Blend until smooth , making sure the mix doesn ’ t go lumpy .
6 . Beat the reduced aquafaba until it forms stiff peaks . Delicately , with a spatula , fold in the chocolate mix .
Cherry whipped cream : 1 . Prepare the agar mix by dissolving 1 tsp of agar powder in 240ml of water . Bring to the boil whisking continuously , keep it boiling for another 20 seconds . Store in the fridge .
2 . Cut the cherries into small pieces .
3 . Melt the agar agar mix in the microwave . Add the kirsch and the corn syrup . Gently incorporate the whipped cream with a spatula . Finally , fold in the pieces of cherries .
To assemble :
1 . Place your rings on parchment paper . They will be easier to transfer to a plate .
2 . In the bottom of each ring , start with a layer of chocolate sponge then pipe about 70g of chocolate mousse on top of the sponge . Press with a second sponge layer and finish with the cherry cream and flatten with a palette knife . Transfer to the freezer for at least 30 minutes .
3 . Unmould the cakes .
4 . With a sharp knife , scrape some chocolate flakes from a chocolate bar . Sprinkle over the cake . Pipe a dot of whipped cream using a star nozzle to a 10 mm diameter . Dust some icing sugar and finish with a cherry on top .
124