A vegan dessert suitable for every season made within few minutes.
French Chef Michel Bras invented it in the eighties. It took him about two years to find the perfect recipe for his coulant au chocolat. The nowadays worldwide famous the little pastry with a soft heart can also be prepared at home within a few minutes.
Some prefer the classic version, others personalize it with scents and essences. Roberta Tribastone – patron of the vegan restaurant Singola – added coffee, an ingredient which has always been an excellent alley of cocoa. A dessert that delights children and adults, to be tasted in every season as a snack or as a dessert following a meal, as long as one eats it warm. And if you want to make better use of the time, you might prepare more dough, fill the flan moulds and freeze them (up to 2-3 weeks). Whenever you feel like having one, you can just take them out of the freezer and bake them for 20 minutes.
Ingredients for 5 flan:
– 60 g cane sugar
– 60 g soft wheat flour
– 42 g potato starch
– 1 pinch of salt
– 6 gr baking powder
Prepare the coffee with the moka pot (picture 1). Put milk, coffee, corn oil and chocolate into a steel bowl and cook in a bain-marie until everything is melted (picture 2). All the dry ingredients (coffee powder, cane sugar, flour, starch and baking powder) are mixed with the help of a whisk (pictures 3 and 4). Add the previously prepared chocolate liquid little by little.
Once a uniform mixture is obtained, butter the flan moulds and coat them with cocoa (picture 5). Pour the mixture into the moulds and leave them to cool in the fridge foe about two hours. Then bake them at a temperature of 210° for 6 minutes.
Take them out of the oven and place them on a platter (picture 6). Decorate with soy cream: just emulsify 100 ml of soy milk and 300 ml of corn oil in a blender until you get a thick cream. The combination with ice-cream or fruit jam is as perfect.