Sticky Chocolate Vegan Cake - James Martin Chef

Ingredients

• 120g soaked prunes in whisky/rum or cognac
• 170ml boiling water
• 2 level teaspoons bicarbonate of soda
• 120g vegan butter
• 165g brown sugar
• 30g ground flaxseed
• 90ml water
• 230g plain flour
• ½ teaspoon cinnamon
• 2 ½ level teaspoons baking powder
• 25g extra brute cocoa powder
• 1 orange zest
• 100ml oat milk
• 65g vegan dark chocolate chunks
• 400ml oat cream
• 100g hazelnut praline
• 300g vegan dark chocolate
• 100g roasted hazelnut chopped into small pieces
• 100g sugar
• 100g oat cream
• 75g vegan butter
• 50g glucose
• Flaked salt to taste
• Boil the prunes in the 170ml of water for five minutes then add the bicarbonate of soda, stir and leave to cool.
• Cream the butter and sugar together.
• Mix the flax with the 90ml water and stir to a paste, add to the butter sugar mix then add in the cooled prunes and mix.
• Add in the dry ingredients, orange zest and oat milk then mix.
• Finally add the chocolate.
• Line an 8inch cake ring with a 3inch ring inside.
• Place the mix in the ring and bake on 180oc for approximately 20-30 minutes.
• Warm the cream and emulsify with the praline and chocolate to form a smooth pouring glaze.
• Place the cake onto a wire rack and then pour the glaze over the cake make sure the cake is cool, covering all the sides.
• Decorate the cake and serve.
• Dry caramelise the sugar in a saucepan.
• Add the cream slowly but keep on the heat until all incorporated.
• Remove from the heat, add the butter, glucose and salt.
• Cool