Thank you, Hana for creating this gorgeous and delicious Blackberry Chocolate Savarin with our Amore di Mona couverture chocolat speciale.
This Savarin is a delectable plant-based dessert fit for a dinner party.
The base layer is a lovely moist chocolate sponge cake adapted from our Sachertorte recipe which is topped with rich vegan blackberry chocolate jelly.
This recipe was inspired by this Callebaut recipe.
It might look complicated, but it really isn’t once you get your head around the two different elements.
I suggest making the blackberry chocolate layer first, you can make it the night before and leave in freezer. Or you can even make both layers the day before and then assemble the two just before serving.
The top layer has to be completely frozen when assembling so the surface stays intact.
It will take about 30 minutes at room temperature to thaw and ready to serve.
You can decorate your mini savarins to your taste - fresh blackberries, shaved chocolate, fresh thyme sprigs and some pansies. Little melted chocolate might be nice too :) Enjoy!
BLACKBERRY CHOCOLATE SAVARIN (GLUTEN-FREE & VEGAN)
Serves: 6 mini savarin
Chocolate sponge cake:
1/4 cup quinoa flour (35g)
1/4 cup sunflower seeds (35g), ground into flour consistency
2tbsp tapioca flour
1/4 cup rapadura sugar (40g)
½tsp baking powder
½tsp bicarbonate of soda
2tbsp ground flaxseed + 6tbsp water
2tbsp water as needed
1/4 cup olive oil (60ml)
1tsp apple cider vinegar
½tsp vanilla extract
85g Amore di Mona bulk chocolate (1½ cubes) or dark vegan chocolate (3oz)
Blackbery chocolate layer:
Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
Preheat the oven to 180°C (350F)
Grease and line 8" round cake spring form baking tin.
In a large bowl whisk together quinoa flour, ground sunflower seeds, tapioca flour, sugar, baking powder and bicarbonate of soda.
In a small bowl whisk together flax eggs, olive oil, apple cider vinegar and vanilla.
Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler.
Add the wet mix to the dry mix and mix until well combined. Add another 2tbsp of water as needed.
Fold in the melted chocolate.
Spoon the mixture into the cake tin and level out the surface.
Bake for about 15 minutes or until a cocktail stick comes out with just few crumbs left on.
Remove from the oven and leave to cool down for 20 minutes before carefully removing from the tin.
Once the cake is completely cooled, use round pastry cutter to cut out 3 round shapes and carefully cut each in half. This is your base layer. You will have some spare.
To make the blackberry chocolate layer place blackberries with water into a medium pot and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.
Press the mixture through a mesh sieve discarding all the seeds. You should have about 360ml (1½ cup) liquid. Measure it and add extra water if you have less.
Now pour it back into the pot, stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 10-15 minutes stirring frequently until the flakes have dissolved.
Take off the heat, roughly chop the chocolate and stir into the blackberry agar mix. Stir until you have smooth consistency.
Place the mini savarin silicone mould onto a tray and pour the mix into 6 holes until full. Place into freezer and leave to set. They need to be completely frozen before removing from the moulds to ensure you have perfect smooth surface.
To assemble place your base layer onto a serving plate.
Take the top layer out from freezer, carefully remove each from the mould and gently sit onto each of the sponge cake layer.
Leave to sit at room temperature for about 30 minutes and serve.
Decorate with fresh blackberries, chocolate shards, edible flowers and thyme.
NOTE: I've used this medium silicone savarin mould with 6.5cm size of each mini savarin. You will need round pastry cutter that is the same size or slightly bigger to match the size of your mould. Mine was slightly larger and I just trimmed the base using the cutter to the size that I needed.