“This gluten-free, dairy-free torte will surpass your expectations. It did mine. It is rich, flavorful, and absolutely delicious. It’s perfect for vegans as well as those of us who can’t tolerate gluten or dairy. A sensational, show-stopping dessert.” — Patricia Rain
INGREDIENTS:
1 cup almonds, finely ground
1/4 cup cocoa powder, sifted
1/2 cup granulated sugar
2 tablespoons safflower or sunflower oil
1 tablespoon Rain’s Choice pure vanilla extract
1 tablespoon raspberry liqueur or wine
1/4 teaspoon salt
4 ounces 65% high-quality chocolate such as Guittard, Scharffen Berger, Callebaut, etc.
1/2 package silken tofu
1 cup fresh raspberries
Raspberry coulis (see recipe below)
METHOD:
Preheat the oven to 350ºF. Line an 8-inch cake or springform pan with parchment paper.
Purée the tofu in the food processor, until very smooth, then add the sugar, oil, cocoa, vanilla, raspberry liqueur, and salt. Pour into a large bowl.
Using a glass bowl or a double boiler, heat water to a simmer in the lower pan to gently melt the chocolate. Pour the melted chocolate into the tofu mixture, mixing just enough to fully incorporate the ingredients. Fold in the ground almonds, using a rubber spatula.
Pour half of the batter into the prepared pan, then evenly sprinkle the raspberries over the top. Cover the raspberries with the remaining batter.
Bake for 45 – 50 minutes or until the sides have cracked and the center is just firm.
Cool the cake completely in the pan or refrigerate until serving.
To serve, run a knife around the edge and release the sides of the pan.
Dust with confectioners sugar and serve with a raspberry coulis or crème Anglaise if desired.
Raspberry Coulis
INGREDIENTS:
1 pint fresh raspberries or 1 package frozen raspberries
2 – 4 tablespoons sugar (to taste)
1 tablespoon raspberry liqueur or wine
METHOD:
Place berries and sugar in a heavy, medium saucepan over medium heat. Cook until berries begin to release juices. Press berries down to release more juices.
Remove from heat, add liqueur, and run through a sieve to remove seeds.
Spoon a tablespoon or two of coulis on a plate and place a slice of torte on top. Top torte with raspberry or mint leaves.
YIELD: Serves 6
SOURCE: Patricia Rain, The Vanilla Company
