These decadent chocolate cakes are full of surprises—from their creamy tahini centers, to the fact that they're totally, deliciously vegan. Vivian Chan will teach us the tricks to getting them rich and airy, including how to whip "aquafaba" (the liquid from canned chickpeas).
Ingredients
Method
- Preheat the oven to 175 degrees C. Generously spray four 4-ounce disposable foil tins with nonstick cooking spray. Place them on a rimmed baking sheet.
- Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine.
- Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a rubber spatula until combined.
- Fill the tins about halfway with the batter. Use your fingertips to create a well in the centre. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.
- Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately.
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