Ingreadient :

• 120g soaked prunes in whisky/rum or cognac
• 170ml boiling water
• 2 level teaspoons bicarbonate of soda
• 120g vegan butter
• 165g brown sugar
• 30g ground flaxseed
• 90ml water
• 230g plain flour
• ½ teaspoon cinnamon
• 2 ½ level teaspoons baking powder
• 25g extra brute cocoa powder
• 1 orange zest
• 100ml oat milk
• 65g vegan dark chocolate chunks
• 400ml oat cream
• 100g hazelnut praline
• 300g vegan dark chocolate
• 100g roasted hazelnut chopped into small pieces
• 100g sugar
• 100g oat cream
• 75g vegan butter
• 50g glucose
• Flaked salt to taste

Direction :

1. Boil the prunes in the 170ml of water for five minutes then add the bicarbonate of soda, stir and leave to cool.
2. Cream the butter and sugar together.
3. Mix the flax with the 90ml water and stir to a paste, add to the butter sugar mix then add in the cooled prunes and mix.
4. Add in the dry ingredients, orange zest and oat milk then mix.
5. Finally add the chocolate.
6. Line an 8inch cake ring with a 3inch ring inside.
7. Place the mix in the ring and bake on 180oc for approximately 20-30 minutes.
8. Warm the cream and emulsify with the praline and chocolate to form a smooth pouring glaze.
9. Place the cake onto a wire rack and then pour the glaze over the cake make sure the cake is cool, covering all the sides.
10. Decorate the cake and serve.
11. Dry caramelise the sugar in a saucepan.
12. Add the cream slowly but keep on the heat until all incorporated.
13. Remove from the heat, add the butter, glucose and salt.
14. Cool