uit: halfbakedharvest.com, onderdeel van Brooklyn Blackout cake
2 1/2 cups (625 ml) water
1/2 cup (125 ml) cold water,
2 1/2 cups (500 gr) granulated sugar (te veel, 2/3 proberen)
1 tablespoon maple sirup (hoeft niet)
1 cup (100 gr) unsweetened cocoa powder
2/3 cup (80 gr) cornstarch
5 1/2 tablespoons (77,7 gr) vegan butter, cold
1/2 teaspoon pure vanilla extract (hoeft niet, proef je toch niet)
Echt heel lekker, niet erg dat het met water is ipv melk
Pour 2 1/2 cups of the water, the sugar, sirup and cocoa powder into a large saucepan and bring to a boil over medium-high heat, whisking occasionally.
Meanwhile, in a small bowl, whisk the remaining 1/2 cup very cold water (warm water klontert) and the cornstarch together until smooth. Whisk the corn starch mixture into the cocoa mixture. Bring the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap and chill in the fridge until firm, about 45 minutes.