🗒 Ingredients - for 4 to 5 fondants:
Melted butter & cocoa powder for ramekins 100g dark chocolate 70% 100g plant butter 1tbsp vanilla extract 300ml aquafaba, i.e. chickpea water (from standard chickpea cans works) 100g caster sugar 200g sifted plain flour Plant cream or ice cream to serve with.
👩🍳 Method:
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First get your moulds ready. Using upward strokes, brush melted butter all around the inside of the pudding mould. Then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould. Place in the fridge
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Place a bowl over a pan of barely simmering water, add 100g of dark chocolate, 100g butter and vanilla extract into the bowl. Melt, then remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins
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In a different bowl, add the aquafaba and use the eclectic whisk to start foaming up, then add the caster sugar continuing to whisk until it starts looking white, creamy and thick (this should take around 5-10 minutes)
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Add the sifted flour into the aquafaba mixture. Try not to over-mix by too much
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Fold the cooled chocolate mix into the aqua faba, then add evenly into the ramekins and fill up 90% of the way
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Let rest in the fridge for 30 minutes while you preheat the oven to 200C
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Get your ramekins from the fridge, place them to a baking tray and cook for 12-13 minutes. You should know it's cooked when it starts to peel away from the sides
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Tip out carefully onto a plate and enjoy with plant cream or ice cream.
