makes
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
makes
4
serves
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 150 g dark chocolate (70%)
- 3 tbsp mashed banana
- 1 tbsp nut or coconut milk
- 6 tbsp aquafaba
- ½ cup sugar
- 4 tbsp hazelnut meal or gluten-free flour
- ¼ tsp baking powder
- 1 tbsp Frangelico (optional)
- a pinch of salt
Instructions
- Preheat the oven to 180°C.
- Combine your nut meal and baking powder in a small bowl and set aside.
- Melt the dark chocolate over a pot of boiling water until smooth and stir in the mashed banana, milk, and (optional) Frangelico give it a stir then cool.
- Beat the aquafaba until it starts to foam. Add a pinch of salt and then continue to beat. Gradually add your sugar in three lots until still peaks form and it's glossy - this will take longer than regular egg whites.
- Gently fold in your chocolate mixture and nut/flour into your bowl of aquafaba.
- Spoon into four small ramekins or one larger one and bake for 15-20 mins or until the edges are firm but the centre is still wobbly. Eat immediately with non-dairy milk ice cream or whipped coconut cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
