g high quality, dark vegan chocolate (70% cocoa), broken into pieces
g vegan milk chocolate broken into pieces
tsp salt
g caster sugar
g vanilla paste or extract
tbsp coconut oil
g water
1
Step 1
For the base:
2
Step 2
Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
3
Step 3
Grease a springform cake tin (20-25cm diameter approx.) and set aside.
4
Step 4
Thoroughly blend all the base ingredients into a food processor or bash them with a rolling pin until fine and then pour them into a large mixing bowl.
5
Step 5
Gently melt the butter/spread in a small saucepan, on a low heat until fully dissolved. Combine thoroughly with the blended digestives.
6
Step 6
Empty the mixture into the bottom of the greased cake tin and press evenly. Place in the oven for 5-10 minutes until slightly golden. Set aside to cool.
7
Step 7
For the raspberry layer:
8
Step 8
In a medium saucepan, mix the raspberries and sugar together on a medium heat. Simmer for 5-10 minutes or until reduced down to a jammy consistency. Set aside.
9
Step 9
For the torte:
10
Step 10
In a large mixing bowl, break up the chocolate and add the salt. Set aside.
11
Step 11
Heat the sugar on a low-medium heat until melted and starting to turn amber.
12
Step 12
Remove from the heat then add the vanilla extract, coconut oil and water. Return the pan to a gentle heat and warm it up for a few minutes. Don’t worry if the sugar solidifies, just keep stirring it on a low heat until it dissolves again.
13
Step 13
Pour the heated liquid straight onto the chocolate and hand whisk continuously until the chocolate has melted and the mixture is smooth.
14
Step 14
Pour half the chocolate mixture over the base, then pour in the raspberry layer but leave about 1cm around the edge. Pour the other half of the chocolate over the top and give the tin a little tap to even out the top.
15
Step 15
Place in the fridge and leave to chill for a minimum of 3 hours.
16
Step 16
Decorate with freeze-dried raspberries and a sprinkling of cocoa or cacao powder.
Ingredients
200 g vegan digestives
85 g vegan butter or spread
200 g raspberries
50 g caster sugar
300 g high quality, dark vegan chocolate (70% cocoa), broken into pieces