Ingredients for the pastry:
150 g of wholewheat flour
100 g of corn flour
30 g of cocoa powder
100 g of corn malt
60 ml of extra virgin olive oil
8 gr of baking powder
2 level tablespoons of vanilla
1 pinch of salt
cold water, as needed
Ingredients for the cream:
150 g of dark chocolate
200 ml of rice cream
50 ml of rice milk
1 tablespoon of agar agar
almond flavoring, to taste
Method:
For the filling: Melt the chocolate in a water bath and mix it with the rice cream and the rice milk, add almond flavour and agar agar and leave it on the heat for 5 minutes, stirring constantly. For the pastry: mix flours, cocoa, salt, vanilla and baking powder and create a well. Warm the malt in a water bath, mixing it with the oil, remove from the heat and add the liquid to the dry ingredients. Knead, adding water if necessary, until the consistency gets smooth and soft, but not sticky. Let it rest in the fridge for 30 minutes. After that, roll out 2/3 of pastry using 2 sheets of baking paper, place it in a cake tin of 23 cm in diameter, lined with baking paper (leaving at least 2 cm from the the top edge), add the chocolate cream and close the cake with the leftover pastry, previously rolled out. Decorate with flaked almonds and cover the cake tin. Bake at 180°C for about 25 minutes, then uncover the cake tin and cook 10-15 minutes longer. Let it cool at room temperature and then refrigerate for a couple of hours. As you can see from the photo, I haven’t waited for more than 1/2 hour… and the cream wasn’t very compact yet and still warm
Chef: LaTortoise from VeganBlog
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