The Chocolateb /Bes Fondant or Coulent a delicate /creamy texture bbizch in its interior that after the first bite released an exquisite chocolate sauce. This magnificent dessert is also known in Argentina as a chocolate volcano, due to its effect similar to an eruption but … of flavor! Without a doubt, this sweet candy is irresistible for all but unfortunately it is limited for some for its high fat content, calories or by some specific ingredient. However, as almost nothing is impossible in the kitchen, in recipes, we bring you an alternative without any ingredient of animal origin and equally delicious: Coulent de Chocolate Vegan. A sublime dessert!
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Vegan chocolate count: |
| For the coulont :: 1½ cups of wheat flour (210 grams) 1 cup (or sweetener) 200 grams of cocoa powder 1 tablespoon of yeast powder ½ tablespoon dessert of salt 1 cup of Vegetable milk (rice, oatmeal, soybeans, etc.) ½ cup of vegetable oil (sunflower, coconut, etc.) 1 tablespoon dessert of vanilla (optional) 200 grams of black chocolate pickles (optional) | Decoration :: 200 grams of blackberries or raspberries (optional) 15 mint leaves or pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Vegan chocolate count:
1. Small the dry ingredients within a large bowl: flour, sugar, powdered cocoa, dusty yeast and salt. Remove very well until they integrate completely.
2. In another container, pour the liquid ingredients: vegetable milk, vegetable oil and vanilla. Remove until a homogeneous consistency. Revise homemade almond milk recipes and grated coconut milk if you prefer to make them yourself and not buy them.
Trick: Avoid olive oil for its very accentuated flavor. Preferable sunflower, coconut or other soft oil.
3. Now add the liquid ingredients to the dry ones, little by little, mixing very well to avoid lumps.
Trick: Pre-the oven at 200ºC, before entering the Coulent.
4. AGASA A MOLD OF CUPCAKES WITH VEGETABLE OIL. Fill each space with the mixture but leave a small space before the edge. Spray the chocolate pepitas (drops or sparks) about each vegan coulent, if you feel like it. Bake at 200 ºC for 15 exact minutes, with heat above and down. When removing chocolate -free volcanoes from the oven they will have a very soft texture, so you must let them stand for 6 minutes. After the weather, unmold and serve at the moment.
Trick: Adapt time to your oven because it must be accurate or will become cupcakes and not vegan chocolate counts.
5. Simply a cocoa delicacy! This exquisite sponge cake has an internal chocolate mass that melts. It can be served with raspberries or blackberries to decorate, a fresh touch to the recipe. If there are some vegan coulant on the table, you can save them inside a plastic container at room temperature or in the fridge. When you want to taste them again you must heat them in the oven or in a water bath. Baked, you must wait 10 minutes at 200 ºC. In a water bath (previously mounted), approximately 10 minutes would also be.
Trick: Avoid the microwave because they would become exquisite muffins but would no longer be coulent.
6. This Vegan chocolate coulent is a light delight. Its soft but firm texture allows you to cut the first bite melting all its flavor for you. A light but powerful dessert in flavor. A cocoa experience! Enjoy this star dessert without regrets, because its content is low in saturated fats and cholesterol A sweet alternative! A sublime dessert! For its texture, juicy interior and spongy exterior. For its flavor, intense chocolate. For its presentation, elegant exterior with an inner surprise. This dessert highlights its flavor even more with a fruit touch, you can use: blackberries, strawberries or raspberries. I invite you to taste this irresistible chocolate volcano without egg or milk, while sharing with us a photo of your version and your comments.
