The canteen of the present moment by Victoria Werlé: Vegan Babka

A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw food and for zero waste, the young chef hardly ever peels the vegetables she cooks. Or an eco-responsible vision of fooding.

For this new recipe from Victoria, head for Mediterranean sweets.

Vegan Babka

Preparation time: 20 minutes
Cooking time: 15 minutes
Rest: 1 hour

For 6 people

100g coconut oil
30 ml vegetable oat milk
100 g 72% vegan dark chocolate, chopped
100 g brown sugar
50 g almond powder
50 g cocoa powder

Melt the coconut oil then add the milk, the chopped chocolate, the sugar and the almond and cocoa powders.
Use the other half of the dough. Roll it out to 1,5 cm thick and lay out the filling.
Roll up then cut the sausage in 2. Twist the two sausages obtained on themselves then twist them together. Place the braid obtained in a greased 25 cm cake mold and let rise for 1 hour.
Preheat the oven to 160°C for 25 minutes.
Once the brioche is cooked, let it cool on a wire rack.