A nutty chocolaty slice of happiness! This cake here is my valentines day present to my boyfriend. Chestnut flour can be a little hard to find, but its worth it! Ask the lovely people at your local health food/wholefood shop, they might be able to source it for you. If not you can get it online, or if you really have to sub with plain flour. Happy valentines day and more importantly HAPPY BAKING!
125g quality vegan chocolate
6 tbsp almond milk/ soy milk
3/4 vegan margarine
3/4 cup golden caster sugar
3 flax eggs (1 flax egg= 1 tbsp ground flax+ 2 tbsp cold water whisked together)
1 cup plain organic flour
1 cup organic chestnut flour
1/2 tsp baking soda
For the chocolate coating/filler:
200g of quality vegan chocolate
1/2 cup vegan margarine
1 tbsp almond milk/ soy milk
Preheat the oven to 180c/350f Melt the chocolate with the almond milk slowly over a very low heat, stirring constantly, take off the heat and set aside. Cream the sugar into the margarine until light and fluffy, cream in the flax eggs, then fold in the chocolate/ almond milk mixture. Stir in the chestnut flour and sift in the rest of the dry ingredients. Split the thick dough like cake mixture into two and press into two separate 8″ round sandwich tins, bake for 25 minutes, or until a skewer comes out clean. Leave to cool in the tins before turning one half onto a plate, melt the ingredients for the filling/topping together, stir to combine, allow to cool slightly and thicken up and spread onto the half of the cake on the plate, turn the other half upside down on top of the other cake and cover the whole cake in the melted chocolate/margarine/mylk mix, using a pallet knife to smooth it over and pop in the fridge to chill. Serve up and enjoy!