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Faire fondre le chocolat au bain-marie, y mélanger le sucre, crème de soja, l'huile et la farine. Déposer des fruits rouges dans le fond de 4 ramequins, répartir la pâte et déposer quelques fruits sur le dessus. Cuire au four à 180°C pendant environ 20 minutes. Servir tiède.

vegan

Vegan de Marie Laforêt, éditions La Plage, 29,95 €.

Découvrez aussi les petits pots de crème light au chocolat, le moelleux au chocolat sans gluten de Cyril Lignac et la recette de la pâte à tartiner bio.


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Melt the chocolate in a bain-marie double boiler, mix the sugar, soy cream, oil and flour. Place the red fruits at the bottom of 4 ramekins, divide the dough and place a few fruit on top. Bake at 180°C during about environ 20 minutes. Serve warm.

vegan

Vegan by Marie Laforêt, published by Editions La Plage, €29.95.

Also discover the light chocolate cream pots, the no-gluten chocolate surprise by Cyril Lignac and the recipe for the no-lactose spread.

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vegan

Vegan de Marie Laforêt, éditions La Plage, 29,95 €.

Découvrez aussi les petits pots de crème light au chocolat, le moelleux au chocolat sans gluten de Cyril Lignac et la recette de la pâte à tartiner bio.


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vegan

Vegan by Marie Laforêt, published by Editions La Plage, €29.95.

Also discover the light chocolate cream pots, the no-gluten chocolate surprise by Cyril Lignac and the recipe for the no-lactose spread.

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