CHOCOLATE LAMB

I’ve had my lamb mold for years now and bringing a cute lamb cake to the table has always been a huge hit. This is how to make a vegan chocolate lamb from my chocolate bomb recipe: 

You’ll need a lamb mold like this to make this chocolate lamb:

INGREDIENTS

1 1/4 cups flour (140 g) 
3/4 cup sugar (150 g)
1/4 cup cocoa powder (30 g)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1 cup plant milk (240 ml)
1/4 cup canola oil (60 ml)
1 tablespoon apple cider vinegar
1/4 teaspoon vanilla 

GANACHE:
3 tablespoons plant milk
3/4 bar of chocolate (75 g)
1 tablespoon maple syrup

For the eyes, you can use skittles.

INSTRUCTIONS

Preheat oven to 180°C or 350°F.

Combine dry ingredients well, combine liquid ingredients in a different bowl and then mix together until just combined. 

Lightly grease lamb mold and sprinkle with cocoa powder or flour, especially the nose. Then pour the dough into the mold and bake for 40 minutes. 

Open the oven door and poke a wooden stick into the dough. If it comes out with dough sticking to it, the cake still needs a few minutes. Otherwise take it out and let it cool off, the longer, the more stable the lamb.

The lamb might overflow during the baking process. That is not a problem: after cooling, just cut that part of, an even bottom will add additional stability and you get to try the cake. 

Carefully remove the cooled off lamb from the mold and place in the fridge.

Now melt the chopped chocolate, the plant milk and the maple syrup into a ganache. That works best by heating water in a pot (don’t boil) and put the ingredients into a smaller pot in the water. Melt while stirring. When the first pieces start to melt, you can switch the heat off. The chocolat shouldn’t get warmer then necessary for melting.

Apply the ganache with a knife to the lamb and place the eyes. Put in the fridge to firm up. 

The vegan chocolate lambs looked cute on our brunch table: 

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