Yesterday we veganized a recipe of a cake we had tasted before becoming vegan, a cake chocolate – gianduja !
It was from the french pastry “Des gâteaux et du pain”, of Claire Damon, who had given the recipe of this famous cake a few years ago on the television, we can find it easily on Internet.
The gianduja is based on roasted hazelnuts, chocolate (with milk in the non-vegan version), and icing sugar, the whole is crushed to make it like a spread.
I thought I could making it for our future Christmas log, but by tasting, we realized that it would not be suitable for a log, because although it is extremely good, it is a bit rich. I had made them in muffin format, and one per person was quite enough.It is not the original recipe at all, already because there is no egg, but especially on the level of the sugar, because we are not fan of sweet pastries.
If you want to test it, here is the recipe in english, for 6 muffins, so 6 people with an empty stomach.
Ingredients for the cake
– 40g of grape seed oil
– 20g of melted chocolate not too hot
– 20cl of soy cream (cold)
– 2 tablespoons cornstarch
– 30 g of cocoa
– 80 g of wheat flour T55
– 1/2 teaspoon of baking powder
– 40 g of sugar
Preheat the oven to 200 ° C.
In a bowl mix oil, soy cream, and melted chocolate then add sugar, baking powder, cocoa, cornstarch, and flour.
Arrange in 6 muffin molds or mini cakes and put in the hot oven (according to the original recipe, it is supposed to occur a thermal shock that gives a bump).
Lower to 150° C and cook for 40-45 minutes. (I had forgotten the history of the thermal shock so I left 5 minutes at 200 ° C then I lowered the oven at 150° C).
For the gianduja :
Here, I (almost) followed the original recipe : but I divided the quantities in two, and normally it is milk chocolate.
– 50 g icing sugar
– 50 g of melted dark chocolate
– 50 g roasted hazelnut (bake for 10 minutes and take off the skin)
Mix, until the paste is homogeneous. If you don’t have a very good mixer you can replace the roasted hazelnuts with hazelnut puree, the result will be more and less the same.
Once the muffins and the gianduja are cold, arrange the gianduja on the top of the cakes. (I did not manage to dispose it nicely, but if you get there, congratulations !)
For the frosting :
Melt 1/3 of a chocolate bar (about 70 g) in a bain marie, wait until it is a little less hot and let it flow over the muffins so they are fully covered, wait for the chocolate to harden then you can enjoy it ! But take your time to avoid stomach cramps !