Vegan Chocolate Soufflé
A classic French chocolate-flavored souffle egg-free.
Equipment
- Mixer
- Scale
- Mixing bowl
- Spatula
- Butter brush
- Ramekins, I used 9 cm diameter/ 4cm high
Ingredients
Vegan French Meringue
- 120 Gram Reduced aquafaba
- ¼ Tsp Xantham gum
- 70 Gram White sugar
Chocolate Mix
- 75 Gram Dark chocolate
- 50 Gram Vegan butter
- ½ Tsp Vanilla paste
- Pinch Salt
- 30 Gram White flour
- 2 Tsp Egg replacer See egg replacer recipe below
Egg Replacer Recipe (about 45 "eggs")
A recipe by Jessica Mackenzie from VeganGastronomy.com
- 90 Gram Tapioca flour
- 32 Gram Potato starch
- 45 Gram Baking powder
- 5 Gram Xantham gum
A Guide To Using An Egg Yolk Replacer
- 1.5 Tsp Egg replacer + 3 tablespoons water For cakes
- 1.5 Tsp Egg replacer + 1 tablespoon water For cookies
Garnish
- Powdered sugar or vegan whipped cream or ice cream
Instructions
- Brush ramekins with cold vegan butter from the bottom of the dish to the top using a brush. Do this 3 times and place in the fridge after each time to stabilize the brushed butter.
- For the third time, add sugar to the greased ramekin and roll it so that the entire side of the dish has a layer of butter and sugar.
- Preheat oven to 190 ° C.
- Melt the chocolate and butter in the Bain Marie. Add the vanilla puree and a pinch of salt. A Bain Marie is, a bowl over a pot with simmering water, and steam. Stir until the chocolate and butter are melted and combined. Set aside.
- Using a mixer, Whisk the aquafaba together with the xanthan gum until you get a nice fluffy foam. Start adding the sugar gradually at 3 times until meringue is obtained.
- Add the flour and egg replacer to the chocolate and mix well.
- Take about a third of the amount of meringue and mix with the chocolate mixture.
- Once again take a third of the amount of meringue and fold gently into the chocolate so that the batter remains airy.
- Fold the last third of the meringue into the chocolate again gently until no white meringue remains.
- Pour the batter into the ramekins, and with your finger clean the edges.
- Bake in a preheated oven for 12-20 minutes until the souffle has risen.
- Serve with vegan whipped cream or ice cream, fruit jam, or ganache. Enjoy!