Vegan Dessert: Creamy Chocolate Torte
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I'm not sure why I gave this dessert such an unassuming title. It may be more appropriate to call it an ice cream mousse cake. A thick layer of chocolate cake makes up the base, and the rest is the creamiest, richest and perhaps most intense little slice of pure chocolate sweetness I've ever created.
So why call it a torte? Generally, a torte is a flourless cake that is traditionally made with loads of eggs, butter, sugar and chocolate, resulting in a dense structure that has a soft, almost pudding-like texture. The challenge for a vegan is how to create such flourless and creamy desserts without eggs. The answer-in every vegan recipe I've come across for this kind of cake-is tofu. Generally, it works. It lends an egg-free recipe body, by acting as a binder and creating a creamy texture. For this recipe, I use coconut cream as a delicious and healthy alternative. A generous amount of good-quality dark chocolate also makes this dessert beautifully rich and smooth. The recipe below makes a small 6-inch cake, but I recently made it as a 9-inch cake for a friend's birthday by doubling the recipe ingredients and it worked out great. I also garnished it with a swirl of smooth peanut butter and chopped peanuts for a heavenly treat.
Cake Ingredients
1/2 cup spelt flour
3 tbsp cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp sea salt
1/4 cup coconut oil
1/4 cup pure maple syrup
2 tbsp nondairy milk
1 tsp pure vanilla extract
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