[Vegan Chocolate Soufflé]
...Julia said several times in previous Soufflé recipes that the Chocolate Soufflé was different...and here she explains why...
"Cooked chocolate is heavy in itself, and requires special treatment to avoid a heavy, puddinglike souffle. Therefore, instead of making the souffle with a flour and milk bouilli sauce-base, you will use a base of potato starch, rice starch, or cornstarch and milk, and 3 rather than 4 egg yolks."
...start by buttering some ramekins...or a larger Soufflé dish if that's what you're using...then flour it like you would to bake a cake...
...so you start by melting some chocolate...I'm just using this Bakers German Sweet...
...set up a double boiler and add some strong coffee...
...once the chocolate was melted...
...I added my vegan egg yolks (aqua faba) directly to that as you don't have to worry about cooking it...
...add the sugar...
...and the potato starch...
...and I also added 1/2 teaspoon of aluminum free baking powder to mimic the 'rise' from the eggs...and Julia mixes her starch and milk separately...but I didn't see any reason to do that...
...then...whip some more aqua faba with some salt and sugar to form stiff peaks...
...and stir 1/4 of that into the chocolate/starch mixture...
...and then delicately fold in the rest...
...then turn the soufflé into the prepared mold, leaving some room between the top of the souffle and the rim of the mold...
...bake until nicely puffed...
...you can see that the shape of the ramekin makes a big difference in how tall it will rise...
...I only have one of the straight sided molds and it did a lot better and made a prettier soufflé...
...we topped ours with more of the sweet whipped aqua faba...
...and they were delicious...they reminded me a lot of the 'lava cakes' that Our Airman loved so much...
Substitutions
Vegan butter for the butter
Almond milk for the milk...
Vegan Egg for the egg yolk
Aqua Faba for the egg white
Recipe here:
Mastering the Art of French Cooking pp. 619-620
