When people ask me about recipes for vegan baking, which is not my area of expertise, I direct them to my good friend and colleague Fran Costigan, known as "the Queen of Vegan Desserts http://www.francostigan.com.
I have known Fran for many years and have great respect for her integrity as an expert in the subject, as a teacher, and as an author.
When the book arrived, I was struck by large number of gorgeous photos and delighted by the way in which the ingredients are listed in both volume, grams, and milliliters. This, together with the detailed instructions, make it a pleasure for me to work from this book.
All 120 recipes contained in this book are plant-based and some are gluten-free. The luscious chocolate ganache glaze which graces the cake on the book's cover is made with almond milk and Fran has generously given me permission to post the recipe.
Chocolate Ganache Glaze
It will take longer to read this recipe than to make it, but its success is all about the quality and taste of the chocolate and following the details in the recipe. As long as you stay within the percentages listed, any premium chocolate you enjoy eating is the one to use. The important part is to chop the chocolate very fine. Allowing the chocolate to melt into the milk for the full 4 minutes is not optional. And stir only until the chocolate and milk are emulsified--that is, glossy and smooth. Over-mixing may turn your silken ganache gritty. If the chocolate has not completely melted after the ganache is mixed, bring the water in the saucepan on the stove to a simmer and turn off the heat. Place the bowl of ganache on the saucepan for a few minutes, then stir very gently until the chocolate has melted and the ganache is smooth.
Makes 2 cups/480 ml
8 ounces/227 grams dark chocolate (70 to 72%), finely chopped
1-1/4 cups/300 ml organic almond milk or soymilk (more as needed to adjust consistency)
2 tablespoons/18 grams organic granulated sugar
Pinch fine sea salt
1-1/4 teaspoons/6.25 ml pure vanilla extract
2 teaspoons/10 ml mild tasting extra-virgin olive oil (optional but recommended for sheen)
1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
2. Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times to a low boil.
3. Immediately remove the saucepan from the heat. Pour the hot milk over the chopped chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
4. Add the vanilla and olive oil (if using) and whisk fro the center out ony until smooth and glossy. (If the chocolate is not completely melted, refer to the Sidebar on page 28 for instructions on using a water bath to melt the chocolate.)
5.Keep the bowl of ganache at room temperature while you test the final consistency. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should e smooth and firm, but should taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk, and repeat the test. Add a second tablespoon if needed.
6. Pass the ganache through a strainer into a bowl. Whisking slowly will speed the process.
7. Allow the ganache to thicken at room temperature for 15 to 25 minutes, or until it will coat a spoon thickly with minimal dripping, but remains pourable. Stir a few times from the outside into the center before glazing.
Bake from this book often and with pleasure. It will never fall apart as it has a stitched binding!