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Vegan Desserts
Deliriously Decadent Double Chocolate Vegan Torte
Deliriously Decadent Double Chocolate TorteChocolate, chocolate, chocolate! This cake is dense, rich, and full-flavored. I've never met anyone that didn't like this cake! It's simple and freezes well so you can always have one ready to frost at a moments notice.

Layer Ingredients

1/2 box or 6 ounces of boxed Mori-Nu Extra Firm Silken Tofu (the non-refrigerated type)

Mori-Nu Silken Tofu, Extra Firm1 cup pitted dates

1/2 cup applesauce

1 tablespoon pure vanilla extract

1 cup succant, brown sugar or cane sugar (your choice)

1 cup Organic Eden Soy Milk, unsweetned, non-GMO

2 tablespoons fresh lemon juice

2 cups unbleached organic all-purpose flour

Ghirardelli Premium Hot Cocoa Mix "Double Chocolate"1/4 cup sprouted spelt flour

1/8 teaspoon sea salt

1 1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

3/4 cup Premium Ghirardelli Hot Cocoa Mix

1 packet Starbucks Instant Coffee

1 large jar of your favorite organic jam... raspberry, blackberry, strawberry, apricot, fig



Ganache Chocolate Frosting Ingredients

1/4 cup organic soy milk or soy creamer (I used Trader Joe's Soy Creamer)

1 tablespoon pure vanilla extract

12 ounces of Ghirardelli Semi-Sweet Chocolate Chips or your favorite vegan chocolate.

Ghirardelli Semi-Sweet Chocolate Chips


Tools
2 nine inch cake pans
Cuisinart 14 cup Food Processor
parchment paper
thin long blade serrated bread knife
silicone spatula
whisk
measuring cups
measuring spoons
citrus juicer
scissors
offset spatula
food scale
double boiler



Preparation
The Oven
Preheat oven to 350 degrees F.

The Cake Pans
Trace the bottom of two cake pans onto parchment paper.

Fold the traced circles, matching the marks & cut the circles out.

Place the parchment circles into the bottoms of the torte pans... trim as needed for a good fit.

Spray both torte pans and the parchment paper liners with no-stick oil spray and dust with 2 tablespoons flour.

Tap out any leftover flour.

The Cake
In your Cuisinart combine:
1/2 box Mori-Nu Organic Extra Firm Tofu
1 cup firmly packed pitted dates
1/2 cup applesauce
2 teaspoons pure vanilla extract

Pulse these four ingredients until smooth in a Cuisinart Food Processor till completely smooth.

Add:
1 cup succant, brown sugar, or cane sugar (your choice)
blend until incorporated with dates, tofu and applesauce

In a measuring cup combine:
1 cup Organic Eden Soy Milk, Chocolate, Plain or Vanilla with
2 tablespoons fresh lemon juice

Pour this mixture into the Cuisinart Food Processor and pulse into mixture

Measure into a separate bowl:
2 cups unbleached organic all-purpose flour
1/4 cup sprouted spelt flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder (non-aluminum)
1/8 teaspoon sea salt
3/4 cup Premium Ghirardelli Hot Cocoa Mix

Use a wire whisk to combine ingredients.

Put all the dry ingredients into the Cuisinart and pulse until smooth.

The batter will be thick and not runny.

This recipe will creates 2 nine inch rounds.

Distibute equal amounts of the the batter into the pans and spreading evenly with a small offset spatula.

Deliriously Decadent Double Chocolate Vegan Torte

BAKE
Cook for 30 minutes at 350 degrees... do not overcook.

Deliriously Decadent Double Chocolate Vegan Torte Baked and Cooling


Remove pans from oven and cool in pans for 10 minutes.

Invert the layers onto wire torte racks and let cool completely.











Chocolate
Ganache Vegan Frosting
While the torte is baking, make the chocolate ganache frosting!

Simmer Soy Milk
Simmer 1/4 cup Organic Eden Soy Milk

Do not boil and have it ready to use before melting the chocolate.

Melt Chocolate
Depending on how much ganache frosting you want to use, you’ll need at least 12 ounces of Ghirardelli Semi-Sweet Chocolate Chips or another excellent chocolate chopped and placed into a double boiler to melt the chocolate.

Chocolate Ganache Vegan Frosting

Remove the chocolate from the simmering water before it's totally melted. It should have absorbed enough heat to continue melting the chocolate while whisking the mixture. Now, slowly whisk in about 1/4 cup of simmered, not boiling, Chocolate Silk Soymilk or Vanilla Silk Soymilk and 2 teaspoons vanilla.

Continue to whisk the mixture until smooth, creamy and glossy... if you want to have a smoother frosting surface to the torte, add a tablespoon or two more of simmered soy milk.

Chocolate Ganache Vegan Frosting

Add more chocolate or simmered milk to get the desired texture you want for frosting your torte. The end result of this recipe will be a thick glossy semi-hard covering over the rich chocolate cake. This chocolate ganache frosting is great on cupcakes too!

         Pot Licker Extraordinare

Clean UP!
It always helps to have a helper for clean-up frosting pans!

Soy Milk HINT: I keep both refrigerator aseptic boxed Eden Soy Milks in my refrigerator and pantry. Because I live in the mountains, I don't always get to a grocery store before I run out.... especially when it snows or when we had a big fire come through our area. Also it's just good to keep the boxed versions around for any disaster that could happen... like an earthquake, hurricane, flood, etc. So keep extra boxed organic soy milk in your pantry for the times when a small or large disaster might occur.

Frost the Cake!
Slicing the Layers in HALF

Slicing the Layers in HALF
Split the Layers

After the torte cake rounds are completely cool, use a long serrated bread knife to split each layer into two even layers.

Remove the parchment paper bottom.

Place the first layer onto a torte cake plate with the bottom side against the platter and the cut side up. Apply a liberal layer of your favorite organic jam to this layer with an off-set spatula...

Deliriously Decadent Double Chocolate Vegan Torte


Deliriously Decadent Double Chocolate Vegan Torte

For an even richer torte cake.... apply a thick layer of the chocolate frosting over the jam!!!!! Use an off-set spatula to make the ganache frosting easier to apply.

Put the second half of the cut-layer on top of the jam and chocolate ganache base with the cut side down.

Deliriously Decadent Double Chocolate Vegan Torte

GOUMET HINT: You can never have too much chocolate! This torte will look just like the photo, shinny and gorgeous. The chocolate ganache will harden once applied and makes cutting and serving very easy. If it's winter and the chocolate is HARD from the cold, put in the oven for a moment on the lowest setting and the frosting will become shiny again.



GOURMET HINT: Roll out one package of almond paste and lay it onto the jam and trim the edge for another GOURMET taste layer to this already RICH Torte.

Second Layer for Later
I cut the second layer of the torte like the first, wrap each section with plastic wrap and put them into the freezer for another time. This way I always have something easy to prepare for those unexpected guests or events! Simply remove the cake from the freezer, make the ganache frosting, and frost. In no time you have an elaborate desert without much effort.

Deliriously Decadent Double Chocolate Vegan Torte for the Freezer

Two Layered Version A Mistake
I made this as a two layer torte the first time, but it was too dense to cut nicely for presentation purposes. This torte is verrrrrry RICH and a single split nine-inch-round frosted will serve 12 easily!

A slice of Deliriously Decadent Double Chocolate Torte with Coconut Cream.

Presentation
One layer will serve 8 generous servings... but 12 pieces served with a small scoop of homemade Cappuccino Coffee Coconut Ice Cream or fruit sorbet make this a dessert not to be forgotten. Fresh Oregon Strawberries sliced and added to the plate make this torte a dreamy dessert.

Adding a Design with Coconut Cream Provides a Gourmet Touch to the Plating.

Deliriously Decadent Double Chocolate Torte

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

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"Vegans can have their CAKE and EAT it too!"

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