With tender, fluffy and moist chocolate cake, and satiny, glossy ganache, these chocolate cakes were seriously, SERIOUSLY, dark and deeply chocolaty.
They tasted so decadent but I felt only half the guilt when I devoured two at one seating! You see, they were vegan cupcakes, made without diary and eggs. The silky, yummy ganache was made with silken tofu and a dash of soy milk. The recipe was taken from a wonderful book called "Vegan Cupcakes Take Over the World".
A more discerning palate would pick up the hint of soy but other than that, the ganache was thick, fudgy and delivered a mighty hit of chocolate.
I dare so after trying this, there is no reason to go back to regular chocolate cupcakes again. Just imagine, feeling half the guilt and getting a protein dose when savouring a cupcake! What can be better than that!? :)
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