for 16 pieces

Chocolate

100 g

vegan dark chocolate, finely chopped

Cake batter

150 g	vegan butter substitute, soft
¼ tsp	salt
180 g	sugar
150 g	apple sauce
1 ½ dl	sparkling mineral water
250 g	white flour
80 g	ground almonds
1 parcel	baking powder (approx. 15 g)
1 tbsp	cocoa powder

Ganache

½ dl	soya cream
100 g	vegan dark chocolate, finely chopped
½ tbsp	cocoa powder

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.

Cake batter

Place the butter, salt, sugar and apple sauce in a bowl, beat with a whisk, mix in the chocolate and water. Combine the flour, almonds, baking powder and cocoa powder, add, mix quickly to form a smooth batter. Transfer the batter to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the cake to cool slightly, remove from the tin and leave to cool completely on a rack.

Ganache

Pour the cream into a pan, bring to the boil, remove from the heat. Add the chocolate, melt while stirring occasionally, add the cocoa powder, mix in, allow to cool slightly. Spread the ganache on top of the cake.

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