Chocolate Torte
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 300g ground almonds
- 5.3 oz plain flour
- 6 ½ tablespoons of cacao powder
- 1.7 oz coconut sugar
- 6.8 fl oz maple syrup
- 6 ½ tablespoons of date syrup
- 2 fl oz chickpea water
- 7 fl oz almond milk
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 180C (350F), fan setting. Line a baking tray with baking paper.
Step 2
In a large bowl, mix together the ground almonds, flour, cacao powder, coconut sugar and salt, stirring well to remove any lumps.
Step 3
When the mixture is well combined, add the maple syrup, date syrup, almond milk and chickpea water and mix until it comes together to form a smooth mixture.
Step 4
Pour the mixture into the lined tray and bake for 20–25 minutes, until cooked through but still a little fudgy.
Step 5
Once cooked, remove from the oven and leave to cool in the tray until room temperature, this should take around 30 minutes.
Step 6
Make the chocolate sauce by placing the dates in a pan over a medium heat and covering them with the almond milk.
Step 7
Cook for about 15–20 minutes, stirring occasionally.
Step 8
Add the cacao powder, coconut oil and salt and stir until combined, adding a little more almond milk if it becomes too thick. Once the mixture has come together, remove from the heat and leave to cool.
Step 9
Once cool, transfer to a food processor and pulse until smooth and glossy.
Step 10
When the torte has cooled, gently lift it out of the baking tray and cut into rectangles, about 5cm X 10cm.
Step 11
Serve each piece of torte with a dollop of the chocolate sauce.
Step 12
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