Decadent Chocolate Torte is a very special dessert. You will not believe the amazing combination of ingredients. There are rich deep chocolate flavors that you will think came from the ritziest of restaurants. But …. you can make it! One necessity is a springform pan. The steps are simple and I think I need to say it is foolproof. Follow the instructions – take your time – and witness the outcome of a dessert that will be memorable for all – forever. It may seem like I am laying it on really thick but, I’m not! I really want you to make this recipe and see what a great baker you are.
1 cup Pitted Dates
1 cup coffee liquor such as Kahlua
2 teaspoons Instant Coffee Granules
1 cup Coconut Sugar
1 cup almond milk
1/4 cup Coconut Oil plus 2 Tablespoons
1 teaspoon vanilla extract
1-1/4 cup whole wheat flour
1/4 cup Unsweetened Cocoa
1 teaspoon Baking Soda
1/2 cup melted Semi Sweet Chocolate Chips
You need a Springform Pan that measures 9" to 10-1/4". I used a 10-1/4" one. The torte will just be taller if it is smaller.
Cut a circle to fit inside the springform pan. The way I do this is that I lay the springform pan insert on the parchment paper and draw around the edge. Then I cut right inside of the line.
Place the parchment round inside the springform pan. Brush the paper lightly with some coconut oil.
In a small saucepan add the coffee flavored liquer and the dates. Cook over low heat for 20 minutes.
Stir in the instant coffee granules when the liquid is hot.
Take off heat and let cool.
When cooled - puree in a food processor until smooth. It does not have to be completely smooth but very close.
In a large bowl mix the pureed date mixture, coconut sugar, almond milk, coconut oil and vanilla.
In another bowl sift the flour, cocoa and baking soda together.
Stir into the date mixture until well mixed.
Pour into the prepared springform pan and bake at 350 degrees for 30 to 40 minutes.
If you use a smaller pan, like 9", you should go to the 40 minutes.
Remove from oven and let cool in the pan for 10 minutes.
Remove the sides of the pan and let cool on a rack.
Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn.
It does not have to be completely melted because the chocolate will continue to melt in it's own heat as it sits a minute.
Spread the chocolate in the center of the top of the cake in a nice circle.
After the chocolate cools a bit - take a spoon and with the back of the bowl - tap the chocolate and pull up into little peaks. They will hold themselves up.
This is very rich and decadent, as I have said, and you can cut the torte into 12 slices but we indulge sometimes and only get 8 slices. A restaurant would get 12 slices out of it.
Yes, you can freeze this torte.
After the cake has cooled you may freeze the cake or leftovers pieces in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/
It will defrost quickly so it really doesn't take any planning.