“Sumptuous Vegan Chocolate Souffle with Raspberry Coulis: A Heavenly Fusion of Hungarian and French Delights”

Allergens

N/A (contains almonds)

Ingredients

• 100g vegan dark chocolate (min. 70% cocoa)
• 2 tbsp coconut oil
• 6 tbsp almond flour
• 1/4 tsp sea salt
• 3 tbsp cocoa powder, unsweetened
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1/2 cup cane sugar
• 1 tbsp cornstarch
• 6 large egg whites
• 2 cups fresh raspberries
• 1/4 cup water
• 3 tbsp cane sugar (for the coulis)
• Fresh mint leaves, for garnish

Instructions

1. Preheat your oven to 350°F (180°C). Grease and lightly dust four ramekins with cocoa powder, tapping out any excess. Place them on a baking sheet.
2. In a medium saucepan, melt the chocolate and coconut oil over low heat, stirring until smooth. Remove from heat and let cool for a few minutes.
3. In a large bowl, whisk together almond flour, sea salt, cocoa powder, and 1/4 cup of sugar. Add the melted chocolate mixture and vanilla extract mix well.
4. In a separate bowl, whisk together almond milk and cornstarch until smooth. Pour this mixture into the chocolate batter, stirring until fully combined.
5. In another clean bowl, beat egg whites until stiff peaks form. Fold one third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites until completely incorporated.
6. Carefully pour the batter into the prepared ramekins, filling each about 2/3 full. Bake for 15 20 minutes, or until soufflés have risen and are firm to the touch. Allow them to cool for 1 minute before removing from ramekins.
7. For the raspberry coulis, combine raspberries, water, and 3 tbsp of sugar in a saucepan. Cook over medium heat until the mixture starts to thicken, then strain through a fine mesh sieve into a bowl. Cool completely.
8. Serve each soufflé with a generous spoonful of coulis on top, garnished with a sprig of fresh mint.

Chef’s Insight

To create the perfect texture for the soufflé, ensure that your egg whites are beaten until they form stiff peaks, and fold them into the chocolate mixture gently to maintain as much air as possible.

Notes

This recipe can be easily scaled up or down to accommodate different serving sizes. If you have difficulty separating egg whites, consider using a pastry bag with a small hole snipped in the tip to avoid any yolk contamination.