Vegan dark chocolate fondants recipe

Method

1. Mix the ground flaxseed with 40ml water and set aside for 10 mins, stirring occasionally, to thicken.
2. Meanwhile, grease 4 x 175ml mini pudding basins. Line the bases of the mini pudding basins with baking paper, then dust the basins well with cocoa powder. Preheat the oven to gas 5, 190°C, fan 170°C.
3. Melt the vegan butter and 90g finely chopped chocolate in small saucepan over a low heat for 3 mins, stirring frequently, until smooth, glossy and fully combined.
4. Scrape into a bowl and gently whisk in the cocoa powder, sugar, vanilla extract and flaxseed mix until smooth. Gently mix in the flour until just combined (do not over mix).
5. Divide half the batter between the pudding basins, then arrange 3 cubes of the remaining chocolate in the middle of the batter in each basin, avoiding the sides. Top with the remaining batter (there will be about 1cm gap left from the rim).
6. Put the pudding basins on a baking tray and bake on the middle shelf of the oven for 25 mins, until the cakes have risen to the rim and the sides are fully cooked (a toothpick will come out clean). Remove from the oven and rest for 5 mins. Use a knife to carefully loosen each cake from the sides and give each basin a little shake to make sure they have fully loosened. Lay a plate over 1 fondant and flip to turn out. Gently peel off the baking paper, then repeat with the rest.
7. Serve immediately with vegan ice cream or vegan cream alternative.
8. It’s important to line the tops of the tins with baking paper. The flax makes the batter a bit stickier, so they are hard to turn out without it. The 5 min rest is also important for this.

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