This elegant, flourless chocolate torte proves that plant-based desserts can be every bit as decadent as their classic counterparts. Silken tofu creates a luxuriously smooth texture, while dark chocolate, almonds, and fresh raspberries come together in a rich, velvety harmony. Topped with a vibrant raspberry coulis, it’s a show-stopping finale for any celebration — equally loved by vegans, chocolate lovers, and anyone seeking a luscious gluten- and dairy-free indulgence. — Adapted from a recipe by Patricia Rain, The Vanilla Company
INGREDIENTS:
1 cup almonds, finely ground
1/4 cup unsweetened cocoa powder, sifted
1/2 cup granulated sugar
2 tablespoons safflower or sunflower oil
1 tablespoon pure vanilla extract
1 tablespoon raspberry liqueur or wine
1/4 teaspoon salt
4 ounces 65% dark chocolate (such as Guittard, Scharffen Berger, or Callebaut)
1/2 package (about 6 ounces) silken tofu
1 cup fresh raspberries
Raspberry Coulis
1 pint fresh raspberries or 1 package frozen raspberries
2 – 4 tablespoons sugar (to taste)
1 tablespoon raspberry liqueur or wine
METHOD:
Preheat oven to 350°F. Line the bottom of an 8-inch round cake or springform pan with parchment paper.
In a food processor, blend tofu until completely smooth. Add sugar, oil, cocoa powder, vanilla, raspberry liqueur, and salt. Process again until fully combined and silky.
Place chopped chocolate in a heatproof bowl set over a pot of gently simmering water (or use a double boiler). Stir until just melted. Let cool slightly, then pour into the tofu mixture and blend until well incorporated.
Fold in the finely ground almonds using a spatula. Pour half the batter into the prepared pan, scatter the raspberries evenly on top, and cover with the remaining batter.
Bake for 45–50 minutes, or until the sides are cracked and the center is just set. Cool completely in the pan. Chill for at least 2 hours (or overnight) before serving.
In a medium saucepan, combine berries and sugar. Cook over medium heat until the berries release their juices, about 5 minutes. Remove from heat, stir in raspberry liqueur, and press through a fine mesh sieve to remove seeds. Cool before serving.
Run a knife around the edge of the torte to loosen. Remove from the pan, dust lightly with confectioners’ sugar, and serve each slice over a spoonful of raspberry coulis. Garnish with fresh raspberries or mint leaves.
SERVING SUGGESTIONS:
- Top with a dollop of whipped coconut cream or vegan crème fraîche.
- Drizzle with warm ganache for extra decadence.
- Pairs beautifully with espresso or dessert wine.
YIELD: Serves 6
SOURCE: Patricia Rain, The Vanilla Company
