GR
EN
Vegan chocolate cake with truffle and hazelnut
SCROLL TO START
THE EXPERIENCE
THE EXPERIENCE
recipe by:
Cool Artisan
traditional
contemporary
Level of difficulty
Time needed
70 minutes
INGREDIENTS
350g maple syrup (or honey if you don't want it to be vegan)
300g DODONI PLANT'D dessert with orange and bergamot
130g sunflower oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
Orange zest from 1 orange
50g cocoa
450g all-purpose flour
10g baking powder
1 pinch of salt
70ml freshly squeezed orange juice (approximately 1 large orange)
1 tsp baking soda
200g couverture chocolate, finely chopped
100g black chocolate truffle
159g hazelnuts
PREPARATION 
Coarsely chop the hazelnuts and lightly roast in the oven at 180°C on convection setting for 8-10 minutes.
In a large bowl, combine following liquid ingredients: maple syrup (or honey), DODONI Plant’d, sunflower oil, vanilla extract, orange zest, and apple cider vinegar.
Mix well with a whisk until ingredients are all combined.
EXECUTION 
In another bowl, sift the flour and add the dry ingredients: cocoa, baking powder, and salt.
Mix well with a whisk until ingredients are all combined.
Combine the liquid and dry ingredients and mix well.
Add the hazelnuts.
Then, dissolve the baking soda in the orange juice and let it stand/freeze for a few seconds.
Add the mixture to the ingredients and mix.
Finally, add the chopped couverture chocolate and chocolate truffle. Mix with a spatula.
Transfer to a non-stick mold. If you don't have a non-stick mold, coat your mold with a little sunflower oil to cover all surfaces and a minimal amount of cocoa.
Bake in a well-preheated oven on the heating elements for 45 - 50 minutes
Allow to cool, and optionally garnish with chocolate glaze.
