Ingredients
2 tbsp ground flaxseed
6 tbsp water
200g dark chocolate, roughly chopped (split in to 150g for melting and 50g to add to batter)
½ tsp coffee granules
80g vegan margarine, plus extra for greasing
60ml water
125g self-raising flour
70g ground almonds
50g cocoa powder
¼ tsp baking powder
250g golden caster sugar
1½ tsp vanilla extract
Method
1. Pre heat your oven to 170C/150C fan/gas 3½.
2. Grease and line a 20cm square tin with baking parchment.
3. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
4. Next in a saucepan add some water and pop a bowl over the top making sure the bowl isn’t touching the hot water, Melt 150g of the chopped chocolate, the coffee and margarine with 60ml water on a low heat.
5. In to a large bowl put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.
6. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved.
7. Stir in the flaxseed mixture, vanilla extract, and remaining 50g of chopped chocolate and add to the flour mixture and mix well then we are ready to spoon into the prepared tin.
8. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
9. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days !
