To a saucepan, add the almond milk, cornstarch, cacao powder, maple syrup, coconut cream, and praline paste if using. Whisk to dissolve the cornstarch and cacao powder.
Heat over medium heat, whisking constantly, until the mixture thickens. Remove from heat, transfer to a bowl and cover with plastic film to touch. Refrigerate for at least 2 hours.
Preheat oven to 350°F (175°C).
Prepare the flax eggs: in a small bowl, whisk together the ground flax egg and water. Let it sit for 5 minutes.
In the meantime, add the oat flour, almond flour, cacao powder, baking powder, salt, and coconut sugar to a large mixing bowl. Whisk until combined.
Pour in the flax eggs, apple sauce, pumpkin purée, oil, and almond milk. Stir using a wooden spoon until well combined. Divide the batter between the 6 cavities of a silicon muffin pan, filling each cavity to the 4/5. Try to make the top smooth, this will result in a nicer shape after baking.
Bake for about 25 minutes, or until the centers are set. Remove from the oven and let cool completely before removing from the pan.
Melt the dark chocolate over a double boiler. (You can temper the chocolate if you want crispy and shiny shells.)
Using a small piping bag, draw some circles for the handles, and straight lines for the sticks on a piece of parchment paper. If you don't have a piping bag, you can use a spoon.
Now, flip your muffins upside down. Prick one with a fork. Using a large spoon, drizzle the melted chocolate all over the muffin, except the flat top. I found this way to work better than simply dipping, which can sometimes result is losing the muffin inside the whole bowl of melted chocolate.
Transfer the dipped muffins to a large plate lined with parchment paper and let cool completely. If you room temperature is warm, you can transfer the cakes to the refrigerator.
Once the chocolate has set, use a small and sharp knife to carve the inside of each cake. Fill each one with chocolate cream to the top.
Using melted chocolate, stick the handles and feet (I used chocolate chips) to each cauldron cake. Since your cakes will be cold the chocolate should set quickly.
Now for the green pearls, bring a small pot of water to a boil. Once boiling, add the tapioca pearls and the pandan extract. Cook for about 5 minutes, or until the pearls are tender. Drain and transfer to a small bowl. Add one more drop of pandan extract and mix to combine.
Top each cauldron cake with about 1 tbsp of green pearls and enjoy! These cakes are better chilled, so keep them in the refrigerator. Cauldron cakes will keep for up to 3 days.
Calories don't count in the Wizarding world.
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