Chocolate & cherry

60min Used products: Silken Tofu

Pure dark chocolate biscuit 165 g pure dark chocolate, 400 g coconut milk (tin), 200 g plant-based yogurt, 165 g cane sugar, 275 g flour, pinch of salt, 1 tsp baking powder Chocolate and silken tofu ganache 200 g pure dark Fairtrade chocolate, 100 ml soy milk, 300 g De Hobbit Silken Tofu, 70 g cane sugar, pinch of salt Warm cherries 1 jar of 250 g organic cherries in syrup,1 tbsp arrowroot (or corn starch), 2 tbsp cane sugar Chocolate sauce 250 ml dairy-free milk, 50 g cane sugar, 4 g agar-agar, 125 g dark chocolate (60%)


Pure dark chocolate biscuit

Preheat oven to 165°C.

Heat the coconut milk in a saucepan and pour over the cold chocolate. Proceed in two stages for best result and mix well with a whisk. Mix the cherries with the silken tofu.

Mix the two previous preparations together to obtain one homogeneous mixture. In a second bowl; mix all dry ingredients together and add the chocolate batter.

Transfer the mixture into a baking dish lined with baking paper. Bake for about 30 minutes at 165°C. Allow to cool on a wire rack before the next step.

Chocolate and silken tofu ganache

 1. Heat the soy milk with the cane sugar and salt in a saucepan; then melt the chocolate in it.

2. Using a hand blender or food processor, mix the chocolate mixture with the silken tofu.

3. Cover and place in the fridge for two hours, allowing the mousse to set nicely.

4. Use this ganache to frost the cake or keep in a piping bag that you will use to decorate the cake.

!! Make sure you mix all the ingredients together in quick succession; otherwise your ganache may become lumpy.

Warm cherries

Drain the cherries and keep the juice. Mix the juice with the arrowroot and cane sugar. Bring the juice to a boil while stirring.

Allow the juice to cool again and add the cherries. Serve warm with the chocolate cake.

Chocolate sauce

Boil the milk with the cane sugar and agar-agar and pour over the cold chocolate. Mix and pour over the cake.

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