Thank you very much to Rabia from the culinary blog “La ligne gourmande” for the delicious Fondant with coffee, chocolate and peanut butter (vegan & gluten-free) recipe, using our Nespresso™ compatible Noir capsules! Read her blog HERE!
Prepare the coffee and then pour it onto the chocolate. Let it melt before adding the chopped dates and bananas. Mix it all together.
Add all of the dry ingredients and mix once more.
Pour the batter into a 20 cm wide mould or cake tin, and then bake in the over for 20 minutes at 200°C.
For the peanut butter icing: Prepare the coffee and pour it into a saucepan. Mix in the date paste and the peanut butter and whisk everything together.
Let both the cake and icing cool before covering the cake.
The Bean Team & La Cuisine De Laeti
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