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

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. 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. 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. 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. 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. 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. 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. 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. 8

   Serve each soufflé with a generous spoonful of coulis on top, garnished with a sprig of fresh mint.