Chocolate Torte
“This is a rich velvety chocolate torte. It tastes very decadent and rich, so a little goes a long way. ”
This recipe was created by my chef student, Claire Buxton and featured on The Vegan Society website.
Prep time - 30 minutes
Cook time - 20 minutes
Difficulty - Easy
Serves / makes - 10-12 portions
Ingredients
120g hazelnuts or other nuts
75g oats
75g desiccated coconut
Pinch of sea salt
1tbsp cocoa powder
150g soft dates, if they are not soft soak in hot water for 10 minutes
1tbsp water
1tbsp syrup
250g 70% cocoa vegan cooking chocolate, melted
300g silken tofu
1tsp peppermint essence
2 tins full fat coconut milk
1tbsp icing sugar or syrup
4tbsp cornflour
For decoration -
Mint leaves
Crushed hazelnuts
Icing sugar
Equipment
8 inch cake tin
Baking paper
Blender
Chopper or food processor
Jug for blending
Saucepan
Small jug or cup
Mixing spoon
Fine sieve for icing sugar decoration
Method
Put the nuts, oats, coconut, sea salt and cocoa in a food processor and blend until it is a breadcrumb texture. Add dates, water and syrup, blend again. If you do not have a food processor use pre-ground nuts and simply mix the nuts, oats, coconut, sea salt and cocoa in a bowl. Finely chop the dates as small as you can, add them to the bowl, with the water and syrup, mix well.
Put this into an 8 inch cake tin, press flat with the back of a spoon.
Blend the chocolate, tofu and peppermint essence. Pour into the cake tin then top with crushed hazelnuts. Put the torte into the fridge.
Put the coconut milk into a saucepan. Add a couple of tablespoons of coconut milk into a small jug or cup. Add the icing sugar or syrup and cornflour. Mix well then add back to the saucepan. Stir in, put the pan on a medium heat.
Allow the coconut milk to cook for around 15-20 minutes, stirring regularly. It will thicken gradually, continue cooking it until it is as thick as you like your custard to be.
Remove the torte from the fridge, add a few mint leaves and a scattering of icing sugar.
Serve the torte with lashings of coconut custard.
Dark Chocolate Torte
Ingredients
- 120g hazelnuts or other nuts
- 75g oats
- 75g desiccated coconut
- Pinch of sea salt
- 1tbsp cocoa powder
- 150g soft dates, if they are not soft soak in hot water for 10 minutes
- 1tbsp water
- 1tbsp syrup
- 250g 70% cocoa vegan cooking chocolate, melted
- 300g silken tofu
- 1tsp peppermint essence
- 2 tins full fat coconut milk
- 1tbsp icing sugar or syrup
- 4tbsp cornflour
- For decoration -
- Mint leaves
- Crushed hazelnuts
- Icing sugar
Method
- Put the nuts, oats, coconut, sea salt and cocoa in a food processor and blend until it is a breadcrumb texture. Add dates, water and syrup, blend again. If you do not have a food processor use pre-ground nuts and simply mix the nuts, oats, coconut, sea salt and cocoa in a bowl. Finely chop the dates as small as you can, add them to the bowl, with the water and syrup, mix well.
- Put this into an 8 inch cake tin, press flat with the back of a spoon.
- Blend the chocolate, tofu and peppermint essence. Pour into the cake tin then top with crushed hazelnuts. Put the torte into the fridge.
- Put the coconut milk into a saucepan. Add a couple of tablespoons of coconut milk into a small jug or cup. Add the icing sugar or syrup and cornflour. Mix well then add back to the saucepan. Stir in, put the pan on a medium heat.
- Allow the coconut milk to cook for around 15-20 minutes, stirring regularly. It will thicken gradually, continue cooking it until it is as thick as you like your custard to be.
- Remove the torte from the fridge, add a few mint leaves and a scattering of icing sugar.
- Serve the torte with lashings of coconut custard.
Notes:
Equipment
8 inch cake tin
Baking paper
Blender
Chopper or food processor
Jug for blending
Saucepan
Small jug or cup
Mixing spoon
Fine sieve for icing sugar decoration