RASPBERRY & CHOCOLATE “WINDMILL”

SERVES A 9 1/2 INCH (24CM) TART / 12 PIECES/u>

FOR THE DOUGH

3 1/2 cups (450 g) all-purpose flour, plus, extra for dusting

3 tsp. cocoa powder

Pinch of sea salt

1/2 tsp. finely grated zest of 1 unwaxed lemon

1 cup (180 g) granulated sugar

1/3 cup (70 g) soft vegan margarine, plus, more for the pan

1 cup (220ml) soy milk, or other plant- based milk

3/4 oz. (20 g) fresh yeast

FOR THE CUSTARD

1 2/3 cups (380ml) soy milk, or other plant-based milk

1/4 cup (50 g) granulated sugar

3 oz. (75 g) Package of vegan vanilla Custard powder

FOR THE FILLING

2oz. (60 g) vegan dark chocolate

2 cups (250 g) raspberries

2 1/2 tbsp. cornflour

2 1/2 tbsp. confectioner’s sugar

FOR THE DECORATION (OPTIONAL)

1 3/4 oz. (50 g) vegan dark chocolate

1 tsp. coconut oil

1/2 cup (50 g) raspberries

SPECIAL EQUIPMENT
9 1/2 in (24cm) springform pan

NUTRITIONAL VALUES

Calories: 428kcal
Fat: 9.9g (3.3g S.Fat)
Carbs: 75.5g
Protein: 7.6g
Sugar: 31g
Sodium: 109mg

METHOD

To make the dough, whisk together the flour, cocoa powder, salt, lemon zest, and half of the sugar in a mixing bowl. Using your fingers, rub in blobs of margarine. Make a dip in the middle of the mixture. In a small saucepan, warm the soy milk, then pour it into the dip and crumble in the yeast. Sprinkle the remaining sugar over the milk and yeast mixture, followed by a light dusting of flour. Allow this starter mix to rise in a warm place for about 10 minutes, covered. Stir once more and knead for 10 minutes, or until the dough is smooth. Allow to rise in a warm place for 40 minutes, covered.

Meanwhile, make the custard by bringing half of the soy milk and the sugar to a boil in a saucepan over high heat. In a separate bowl, whisk together the custard powder and the remaining milk until smooth. Remove the pan from the heat as soon as the milk begins to boil and add the custard powder and milk mixture, stirring constantly. Return the pan to the heat and bring everything back to a boil, stirring constantly. Allow to cool after removing from the heat. To avoid the formation of a skin, give it a good stir every now and then.

Grease a 91/2-inch (24-cm) springform pan with cooking spray. Chop the chocolate for the filling coarsely. Roll out the dough on a floured surface to make a rectangle about 16 12in (40 30cm). Spread the vanilla custard over the dough, followed by the chocolate chunks and raspberries. Sift the cornflour and confectioner's sugar together.

Preheat the oven to 180°C/350°F. Cut the dough slab into 11/2in (4cm) wide strips. Place one of the strips in the centre of the pan, rolled into a snail shape. Arrange the remaining strips around it in a spiral toward the pan's edge. Bake for 40–45 minutes in the centre of the oven. After 15 minutes, cover with a sheet of parchment paper if it appears too dark. Remove from the oven and cool on a wire rack.

If using, chop the chocolate and melt it with the coconut oil in an ovenproof bowl suspended over a saucepan of simmering water. Stir everything together thoroughly. Using the melted chocolate and raspberries, decorate the cake.