Ingredients for the biscuit:
- 140 gr. Flour
- 50 gr. Sugar
- 20 gr. Toasted hazelnut flour
- 230 gr. Vegetable drink
- 5 gr. Apple vinegar
- 60 gr. Corn oil
- 18 gr. Baking powder
- 20 gr. Bitter cocoa
Ingredients for mascarpone cream:
- 250 gr. Vegan Mascarpone
- 100 gr. Vegetable drink
- 100 gr. Vegan whipping cream
- 40 gr. Maple syrup
- 1 teaspoon of freeze-dried coffee
- 15 gr. Rum
Ingredients for chocolate ganache:
- 150 gr. Dark chocolate
- 300 gr. Vegan whipping cream
- 150 gr. Whipped cream
Ingredients for finishing:
- Mint leaves
- Coconut rapè
Procedure for biscuit:
In a bowl pour the flour, sugar, cocoa and hazelnut flour. Meanwhile, preheat the oven to 180°C (356°F). In a glass, add the soy drink to apple cider vinegar and let it coagulate for a couple of minutes. Add them to the dry ingredients, mixing with a whisk. Then incorporate the corn oil and the yeast. Spread the mixture evenly on a tray, keeping a height of about 1cm. Bake at 180°C (356°F) for about 12 minutes (depends on the oven).
Procedure for mascarpone cream:
Stir the mascarpone with a whisk. Then add the liquid cream, vegetable drink, maple syrup, freeze-dried coffee and rum. Mix well until you get a smooth and homogeneous cream.
Procedure for chocolate ganache:
In a saucepan bring the liquid cream to a boil. Then pour it into a bowl, over the previously chopped chocolate. Stir until the chocolate is completely melted. When the cream has cooled, add the whipped cream. Let stand in the fridge for half an hour.
Spread the biscuit over a sheet of parchment paper. Spread the mascarpone cream over the biscuit; then roll it up, using parchment paper. Put in the fridge for at least half an hour. Then cover the cake with chocolate ganache. Decorate it with raspberries, mint leaves and coconut rapè.
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