I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 288/524 (from Julie's count)...but really 659

Thursday, November 11, 2010

VEGAN GLAÇAGE AU CHOCOLAT

[Chocolate-butter Icing]

...so the pretty sponge cake needed some icing...this is the very last recipe in the book...

...Julia calls for semisweet baking chocolate and I only had unsweetened...

...so I added 1 Tablespoon of Sugar for each square...

...and got that started melting in a saucepan in a saucepan full of boiling water...

...it took a REALLY long time to melt...

...I was supposed to add some rum - but we didn't have any so I added some vegan Bailey's (really simple to make * vegan creamer-we used Silk * depending on how rich you want your drink Vegan Sweetened condensed milk * A good bottle of Irish whiskey * Instant coffee * Hershey's chocolate syrup and * Vanilla - recipe here - just use vegan versions)...

...that may have been a mistake - it's a pretty strong flavor...

....but it certainly helped on the melting front...

...after it was all melted...you stir in 5-6 Tablespoons of Earth Balance - off heat - I went with five...

..they melt in nicely and look so creamy and good...

...then set your pan in a bowl of ice water and stir until it cools down...this didn't take nearly as long as the heating up and melting...

...then pour it over your prepared spongecake...

...it runs down the sides a bit - but then it firms up a little...

...Julia says it goes very nicely with tea...

...and of course she's right - it was lovely...

...the first bite was delicious - but I'm definitely going to get some rum for next time - the Bailey's was a bit much - and I like Baileys...

...I wish you could feel the texture of this cake - it's so perfectly lovely...

Substitutions:
Earth Balance for Butter
unsweetened chocolate and sugar for the semisweet chocolate
Bailey's for the rum

Recipe here: Mastering the Art of French Cooking

p. 684

5 comments:

  1. That looks lovely. Wishing I could eat it....

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  2. Teehee. You are so charming. This looks delicious.

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  3. Good thing I'm on the couch - when I saw the sliced picture I almost fell over! (Being short, it wouldn't have been far, but still.

    I must make this!

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  4. You may want to note on here that Bailey's is NOT vegan. Not even by a long shot. It is mostly cream.

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  5. Thanks Lyndsay! I should have said Vegan Bailey's - I've edited the post to include directions for it...

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