Paul A Young's vegan chocolate dessert recipe
Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper.To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat.Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated.Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering.Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes.Pour the mixture over the brownie and refrigerate for at least 2 hours. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour.Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating. Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Oil the sides of the tin and line the bottom with baking paper. To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat. To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated. Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated. Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering. To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering. Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes. Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes. Pour the mixture over the brownie and refrigerate for at least 2 hours. Pour the mixture over the brownie and refrigerate for at least 2 hours. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour. Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm/½ in deep. Refrigerate for an hour. Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Once set, cut into 3cm1¼ in long batons and dust in cocoa powder. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating. To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating.