for 12 pieces

Chocolate cream

180 g	vegan dark chocolate, finely chopped
500 g	silken tofu
3 tbsp	icing sugar
1 tsp	vanilla paste

Cake batter

250 g	white flour
80 g	ground hazelnuts
¼ tsp	salt
150 g	sugar
20 g	cocoa powder
1 parcel	baking powder (approx. 15 g)
3 dl	sparkling mineral water
1 ½ dl	sunflower oil
1 tsp	vanilla paste

Cake

20 g	vegan dark chocolate, coarsely chopped
1 tbsp	raspberry crumble

How it's done

Chocolate cream

Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Stir the chocolate until smooth, allow to cool slightly. Place the silken tofu, icing sugar and vanilla paste in a measuring cup, puree. Add the chocolate and puree briefly. Cover the cream and chill for approx. 2 hrs.

Cake batter

Mix the flour, nuts, salt, sugar, cocoa powder and baking powder in a bowl. Add the water, oil and vanilla paste, quickly beat using the whisk on a mixer to make a smooth batter. Transfer the batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, remove the baking paper, leave to cool. Cut the cake in half crosswise through the middle, place the base on a cake plate.

Cake

Just before serving, transfer the chocolate cream to a piping bag with a smooth nozzle (approx. 14 mm in diameter), spread ½ of the cream over the base of the cake. Cover with the top half (cut side up), decorate the cake with the remainder of the cream. Sprinkle with the chocolate and freeze-dried raspberries, serve immediately.

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