INGREDIENTS FOR 24 PIECES:
For the sponge cake:
- 250 g of Bake-Free Sponge - Muffin flour mixture
- 125 g of erythritol
- a pinch of black salt
- half a packet of baking powder
- 80 g room temperature, sugar-free coconut yogurt
- 1 tablespoon of vanilla flavoring
- cinnamon to taste
- 250 g room temperature water (or sugar-free vegan drink)
For the cream:
- 150 g coconut cream
- 225 g of water
- 52 g of erythritol
- 1 teaspoon vanilla flavoring
- 23 g of Mill & Folks millet flour
- 1.5 g of konjac flour
For the fruit layer:
- 200 g of sugar-free jam
For the chocolate:
- 465 g sugar-free vegan chocolate
- 50 g of coconut oil
PREPARATION:
For the first chocolate layer, melt the ingredients together over steam and coat the moulds with it, then let it set. Repeat, smearing the moulds once more with a next layer.For the sponge cake, first mix the dry and wet ingredients separately, then pour them together and mix thoroughly. Bake in a preheated oven at 180 degrees of Celsius in a mould lined with silicone baking paper (for me, 24x24 cm) until ready in 35 minutes, top and bottom baking. Leave to cool on a wire rack, then cut into 24 equal slices.Mix the dry ingredients to the cream, then add the wet ingredients bit by bit. Bring to a boil with continuous stirring (with a hand whisk) and cook until thick. Let's cool it.
Put a spoonful of cream, a big spoonful of jam, a cube of sponge cake into the moulds and pour the remaining chocolate over them. Let it set in the freezer for a few hours (it's easier to take them out of the mould when the chocolate hardens), then turn it out of the moulds and decorate as you'd like!
