The fondant or chocolate coulant is a delicate sponge cake with a creamy texture inside that after the first bite releases an exquisite chocolate sauce. This magnificent dessert is also known in Argentina as a chocolate volcano, for its effect similar to an eruption but ... of flavor!

Undoubtedly, this sweet majar is irresistible for all but unfortunately it is limited for some because of its high content of fats, calories or for any particular ingredient. However, since almost nothing is impossible in the kitchen, in RecipesGratis we bring you an alternative without any ingredient of animal origin and just as delicious: vegan chocolate coulant. A sublime dessert!

Ingredients:

For the coulant:

 1½ cups of wheat flour (210 grams)

 1 Cup of sugar (or sweetener)

 200 grams of cocoa powder

 1 Tablespoon dessert of baking powder

 ½ Tablespoon salt dessert

 1 cup of vegetable milk (rice, oats, soy, etc.)

 ½ Cup of vegetable oil (sunflower, coconut, etc.)

 1 Tablespoon vanilla dessert (optional)

 200 grams of black chocolate chips (optional)

Decor:

 200 grams of blackberries or raspberries (optional)

 15 Mint or mint leaves (optional)

 ½ Cup of blackberry sauce or red plums

You may also be interested in: Chocolate Coulant Recipe

Steps to follow to make this recipe:

1. Sift the dry ingredients into a large bowl: flour, sugar, cocoa powder, baking powder and salt. Stir very well until they are fully integrated.

2. In another container, pour the liquid ingredients: vegetable milk, vegetable oil and vanilla. Stir until you achieve a homogeneous consistency.

Trick: Avoid olive oil for its very pronounced flavor. Preferred sunflower, coconut or other mild oil

3. Now add the liquid ingredients to the dry ones, little by little, mixing very well to avoid lumps.

Trick: Pre-heat the oven to 200ºC, before introducing the coulant.

4. Grease a cupcake mold with vegetable oil. Fill each space with the mixture but leave a small space before the edge. Sprinkle chocolate nuggets (drops or sparks) on each vegan coulant, if you feel like it. Bake at 200ºC for exactly 15 minutes, with heat up and down. Removing the egg-free chocolate volcanoes from the oven will have a very soft texture, so you should let them sit for 6 minutes. After time, demolished and served at the time.

Trick: Adapt the time to your oven because it must be exact or they will become cupcakes and not vegan chocolate coulants.

5. Simply a cocoa delicacy! This exquisite sponge cake dessert has a mass of internal chocolate that melts. It can be served with raspberries or blackberries to garnish, a fresh touch to the recipe. If there are some vegan coulants left on the table, you can store them inside a plastic container at room temperature or in the refrigerator.

When you want to taste them again you must heat them in the oven or in a water bath. Baked, you should wait 10 minutes at 200 ºC. In a water bath (previously mounted), it would also be approximately 10 minutes.

Tip: Avoid the microwave because they would become exquisite muffins but they would no longer be coulant.

6. This vegan chocolate coulant is a light delight. Its smooth but firm texture, allows that when cutting the first bite all its flavor melts for you. A light but powerful dessert in flavor; a whole cocoa experience!

Enjoy this star dessert without remorse, as its content is low in saturated fat and cholesterol. A sweet alternative!

A sublime dessert; for its texture, juicy interior and spongy exterior; for its flavor, intense chocolate; for its presentation, elegant exterior with an interior surprise; this dessert highlights its flavor even more with a fruity touch, you can use: blackberries, strawberries or raspberries.

I invite you to taste this irresistible volcano of chocolate without egg or milk, while you share with us a photo of your version and your comments.

Thank you for reading!