Chocolate Souffle

UPDATED JULY 4, 2020

CHOCOLATE SOUFFLE AND MOLTEN SOUFFLE CAKE RECIPE - BOTH ARE FAMOUS FRENCH RESTAURANT DESSERTS

VEGAN CHOCOLATE SOUFFLE:

vegan-chocolate-souffle.jpg

 

Vegan Chocolate Souffle

Ingredients: 

1 oz. (28g) Santa Barbara Vegan Chocolate Chips 

2 tablespoon coconut oil 

3 tablespoon cornstarch

¼ Aquafaba (***vegan egg and dairy substitute - see link below for a recipe)

1 tablespoon Vanilla Extract 

½ teaspoon baking powder

2 tablespoon vegan brown sugar 

Instruction:

In a large bowl, using an electric mixer, beat the aquafaba, sugar and vanilla for 4 minutes until it forms a Chantilly consistency of fluffiness, (do not over beat).

Melt the chocolate and add the coconut oil, cornstarch and baking soda. Pour the aquafaba mixture (slowly) until everything is mixed.

Preheat the oven to 350F, transfer chocolate souffle mixture to the souffle baking dish (3.5 inch, 6 oz capacity round), be careful not to get batter on the edge of the dish. Bake for approximately 15 to 25 minutes. Do not open the oven during first 20 minutes of baking (the souffle will fall).

Serve immediately, the souffle will begin to lose its lift and collapse as it cools.

***What is vegan Aquafaba? 

Aquafaba is a thick water that had been soaked with white beans or chick peas. It is thick with fiber and flavor and is used as an eggs substitute since it is high in protein and vegan. This is how you can make a vegan chocolate souffle. Make it in advance and keep in the refrigerator for easy and fast vegan baking. Learn how to make aquafaba for souffle here: https://www.healthline.com/nutrition/aquafaba#section1

--------------------------------------------------------- 

CHOCOLATE SOUFFLE CAKE RECIPE

An easy and delightful chocolate souffle cake, rich in chocolate that everyone loves.

Yield: 24 (4oz) aluminum soufflé, or 24 – 3” high x 2.5” diameter cakes.

sbc-molten-center-chocolate-cake.jpg

Ingredients

Chocolate cake

 

Chocolate cake mix:

48 oz prepared mix

Onyx ganache balls:

See below

Pan sprayed and sugared muffin tins:

24

 

 

Onyx ganache balls

 

Onyx:

16 oz

Heavy cream:

8 oz

Directions

  •     Melt Onyx to 110°F.
  •     Whisk heavy cream at similar temperature.
  •     Option 1: pipe/pour into silicone mold with approx. 1oz filled cavities – 1.5” high x 3/4” diameter. Freeze.
  •     Option 2: Pour 1” deep layer into hotel pan, refrigerate until firm. Using 1oz scoop, scoop into balls and freeze. 

*Important: balls must be frozen when placed on top of cake batter, just prior to baking.

 Directions for Assembly of Chocolate Cake

  •     Make cake mix per box directions.
  •     Fill pan sprayed and sugar dusted 4oz foil soufflé cups ½ full of cake batter.
  •     Just before placing into oven, place frozen ganache ball on top center of each batter filled mold and immediately bake as directed (350°F for 15 minutes).
  •     Allow cooling, and refrigerating before de-molding.
  •     Keep de-molded cakes in refrigerated storage.

*For service: Warm cake on serving plate in microwave. Serve with ice cream, whipped cream or fresh fruit.