As you know, we believe that indulging in delicious treats should be for everyone, regardless of dietary preferences. So when Lucy from @lucysfriendlyfoods shared this mouthwatering recipe, we just had to share it with you all!
Below you will find a brief overview of this gorgeous Petits Gateaux au Chocolate recipe - which, by the way, is dairy-free, egg-free, nut-free, soya-free, sesame-free and vegan!
You can check out the full details here on Lucy’s page.
For the whipped ganache:
- 200 ml dairy-free single cream
- 1 tbsp golden syrup
- 160 g dairy-free dark chocolate
For the chocolate decorations:
- 150 g dairy-free dark chocolate
- Edible lustre/glitter
For the cakes:
- 80 g plain flour
- 15 g cocoa powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 100 g caster sugar
- 25 g dairy-free dark chocolate melted
- 1 tbsp flavourless oil
- 100 ml water
- 1 tsp vinegar
The day before: make the whipped ganache.
- Chop the chocolate and place in a deep bowl or jug.
- In a saucepan, heat the cream and syrup to boiling point. Pour over the chopped chocolate and leave to sit for 1 minute. Using a hand-held blender, blitz together the chocolate and the cream until you have a lovely emulsified chocolate cream.
- Cover and place in the fridge overnight. When ready to use, lightly whip the chocolate cream with a hand whisk.
- If you’re making tempered chocolate decorations, follow these guidelines to temper the chocolate (instructions can also be found in The Friendly Baker). Then pipe squiggly circles onto a silicone mat or sheet of baking paper. Decorate with edible glitter if desired.
To make the cake:
- Preheat the oven to 180 degrees Centigrade. If using cupcake cases, line a cupcake tin
- Sift the flour, cocoa, bicarbonate of soda and salt into a large bowl
- Stir in the sugar
- Melt the chocolate and then add the oil, water and vinegar. Stir well.
- Pour into the dry ingredients and then stir until well combined
- Pour into the silicone moulds or cupcake liners.
- Bake for 15-20 minutes until well risen and a knife comes out clean. Cool and then (if using a silicone mould) place in the freezer.