Chocolate Souffle Raspberry Cake (Vegan, Gluten & Sugar Free)

Hi everyone! Всем привет! Welcome to my channel Alla's Yummy Food. I'm Alla, the host of this show. Today I'm going to be sharing with you one of my favorite desserts ever and it just happened to be a really healthy one. I have been developing delicious vegan gluten-free and dairy-free recipes that taste incredible and anyone can have them and of course they have no sugar as well. So, literally, it's been an amazing, you know, rollercoaster of experimenting and this recipe is my favorite. It's a bomb. It's a mix between raspberry and chocolate. So, today I'm going to show you how to make this beautiful chocolate ganache tart with raspberry inside. We're using no gelatin as well, so this recipe is completely plant-based. To get access to this recipe and many other amazing recipes just like that, you can become a member at alizyummyfood.com. I'll leave the links down below in the description box where you can check it out and join thousands of other chefs and bakers and food lovers just like you and join our amazing baking and cooking community. All the recipes are 100% tested and guaranteed to give you a success from the first try. And of course there's no annoying ads or pop-ups on my membership site. So I really hope you join us and now let's get cooking. food processor add ground almonds, dates I have soaked mine for 30 minutes, cocoa powder and a little bit of water. Place it onto your food processor stand and blitz few times until you get nice soft mixture. You don't need to blitz for too long as long as the mixture is starting to come together then our base is done. It looks just like so. Here I've got my cake ring I'm gonna wrap it in some foil and this will help us to peel it off later and for the base not to fall out you can also use a springform pan as well it's just a bit easier to use a ring in my case so take your chocolate base mixture add it right in the middle and then using your hands I'm wearing a glove because the mixture is so sticky just evenly distribute it around the edges and make sure it's nice and sealed and it will look just like this so we're gonna place this in the fridge while we'll make our other fillings. Now we're going to make our raspberry filling. Over here I've got raspberry puree and then I'm going to add some maple syrup. You can also use some sugar-free syrup if you wanted to make this sugar-free. You want to mix everything together until your syrup and your raspberry puree is mixed through. Over here I've got my almond milk and I'm adding some agar-agar. It's not replaceable in this recipe. You just want to mix it through until it's nice and smooth and place your raspberry mixture on the stove and as soon as you start to see the first bubbles you want to add your agar agar mixture make sure to mix it one more time before adding sometimes agar agar can set at the bottom and you just want to whisk this and cook this on low to medium speed for a couple of minutes until it starts to bubble up and thicken up and you will see the mixture will come up like this once your mixture is cooked and ready then you want to take your baking ring with your base it should be nice and set and i usually like to add lots of raspberries all around the cake and inside this is completely optional i really like it for texture and also how it looks and tastes when you eat the cake then you want to add your raspberry filling on top of your berries and then place it in a fridge to set completely over here i've got some dark chocolate and coconut whipped cream you have to use a whipping cream no other cream will work here you can see coconut milk and whipping cream the whipping cream has a lot more fat and will create a much sort of nicer smoother consistency like a ganache whereas coconut oil has more less fat which will not work for this recipe and as you can see the coconut milk is very very liquid whereas coconut whipping cream is much thicker and exactly what we're going to need for this recipe so what we're going to do we're going to warm up uh melt our chocolate and then warm up our coconut cream as well then we're going to combine both mixtures together and mix it basically until you get nice smooth ganache. You can add pretty much all of it straight away and you will see it will start to come together. This vegan coconut ganache just tastes absolutely amazing. You can never tell that it's got coconut in there because the coconut whipping cream has not such strong flavor. Once it's great we're going to leave it to cool down. Once your cake has set it should look just like this and our chocolate has fully cooled down you can just test and make sure it's all set you're gonna add your chocolate ganache all over the cake and make sure to get all the chocolate out spread it out as nice and even using a spoon or the back of your spatula to make sure there are no gaps in the cake once you've done that you can place it back into the fridge to set fully overnight if you wanted to you can decorate it in like 30 minutes i just like to leave it plain and the cake is ready take it out of the mold and for dramatic effect spray some golden lust on top decorate it with a few more raspberries some sugar decorations and fresh mint this cake is absolutely fantastic it's so so delicious it's very very soft an amazing burst of chocolate and raspberry and it's fully vegan and absolutely just incredible i hope you enjoy it and it's literally uh such a you know delicate cake and it melts in your mouth all the flavors work together really really well and if you're a fan of chocolate and raspberry this one is definitely for you