Vegan Chocolate Tart

Wonderfully chocolaty, fluffy and juicy at the same time....

I had to bake a whole series of tartes to achieve my desired "tarte au chocolat" result. In my original recipe, the base is a sugar-egg mixture. This had to be replaced, and above all its properties.

Well, I think I succeeded in baking a wonderful vegan version.

Try it for yourself.

Ingredients for a 24 cm Ø springform pan:

- 80 g flour

- 1 tsp baking powder

- pinch of salt

- 4 tbsp vegan egg substitute

- 100 ml aquafaba

- 150 g sugar

- 200 g vegan butter

- 200 g very good chocolate (70%)

- 2 tbsp icing sugar for sprinkling

Preparation:

First melt the butter and chocolate together over a bain-marie.

In the meantime, grease the baking tin well and line the base with baking paper. Now heat the oven to 180°C convection oven.

Mix the vegan egg replacer with water according to the instructions on the packet and leave to swell.

Whisk the aquafaba with half the sugar to a firm white foam and set aside. In the same mixing bowl, whisk the remaining sugar with the egg substitute and slowly whisk in the melted butter and chocolate mixture.

Everything should be well combined. Please be careful not to beat too long or the fat may separate from the chocolate again.

Now carefully sift the flour mixture (baking powder + salt) into the chocolate mixture and incorporate well with a dough scraper.

Finally, fold in the whipped aquafaba. The chocolate mixture should now be fluffy and slightly lighter in colour. Pour the mixture into the prepared tin and bake for 18-20 minutes. Then leave to cool on a cooling rack. It is advisable to chill the tart in the fridge for 2h before lifting it onto a cake plate. It can break easily.

The cake should be stored in the fridge and will keep for about 3 days.

Have fun baking and enjoy!

xx Dipika