Friday, 1 February 2008

Vegan Chocolate Truffle Cake

12 oz of good quality semi-sweet dairy free dark chocolate
1 cup plus 4 Tbs of full fat coconut milk
1/4 tsp of salt
cocoa powder for dusting

  • Chop the chocolate coarsely and put it in a heat proof bowl. Set it aside.
  • Grease a small loaf or brownie pan with non dairy (soy) margarine.
  • Line the greased pan with parchment paper. Let the paper gap over the sides by about an inch. Set it aside.
  • In a small pot heat the coconut milk and salt mixture until it just starts to boil. Steam should be coming off the coconut milk but no bubbles should be popping.
  • Pour the hot coconut milk over the chopped chocolate in the bowl and let it sit for 5 minutes.
  • After 5 minutes take a metal spoon and making quick circular stirring movements, start at the center of the bowl and blend everything together.
  • Mix it together for about 3 to 4 minutes. The chocolate should be dark, shiny and well blended when you're done. Pour the blended chocolate into the parchment lined pan.
  • Press a piece of plastic wrap down on the surface to prevent the chocolate from forming a skin and put it into the fridge to chill for at least 6 hours or overnight.