strawberry chocolate torte
Fresh, creamy and delicious plant based, vegan, gluten, soy and nut free. A perfect Spring and Summer dessert.
This divine torte was created by the lovely and ever so talented Chef Hana in London, England where they really know how to make wonderful creams. You can make this cake on the day it's served because the layers on top set very quickly.
It really is a simple recipe even though it might look complicated. Hana baked the base chocolate cake layer in a 7″ square cake tin and then cut a 6″ circle to create the base to assemble the cake. She assembled the cake in a 6″ round cake tin with removable base. The cake will easily come out with the set agar layers.
If you like to use the strawberries around the edges then you simply arrange halved strawberries around the edge of the tin on top of the cake base layer. Then carefully pour the chocolate middle layer on top ensuring that the strawberries stay intact. The chocolate layer will set within half hour in the fridge and then you can finish the cake with the strawberry layer.
INGREDIENTS
Chocolate cake layer:
70g sorghum flour (1/2 cup)
35g sunflower seeds (1/4 cup), ground into flour consistency
2tbsp tapioca flour
2tbsp cacao/cocoa powder
50g rapadura sugar (1/3 cup)
½tsp baking powder
½tsp bicarbonate of soda
¼tsp cinnamon
pinch sea salt
2tbsp ground flaxseed + 6tbsp water
60ml olive oil (1/4 cup)
80ml plant milk (1/3 cup)
1tsp apple cider vinegar
Chocolate layer:
150g dark vegan chocolate (5.3oz) I've used Amore di Mona chocolate
250ml oat cream (1 cup)
1tsp agar powder
1tbsp maple syrup
Strawberry layer:
250g strawberries (2 cups)
2tsp lemon juice
250ml oat cream (1 cup)
3tsp agar powder
2tbsp maple syrup
Assemble:
strawberries
thyme sprigs
chocolate shards
INSTRUCTIONS
Chocolate cake layer:
Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
Preheat the oven to 180°C (350F)
Grease and line 7" square or round cake tin with removable base.
In a large bowl whisk together sorghum flour, ground sunflower seeds, tapioca, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a small bowl whisk together flax eggs, olive oil, plant milk and apple cider vinegar.
Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Add little more milk as needed.
Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down.
Use the outside of 6" round cake tin with removable base as a guide to cut out 6" circle. It should fit tightly inside the tin. Place the cut out cake at the base of the tin. Cut strawberries into half and arrange them around the edge of the tin. Set aside.
Chocolate layer:
Finely chop dark chocolate and set aside.
Pour oat cream into a medium pot, stir in agar powder, bring to a boil and leave to simmer for 5 minutes stirring frequently. Take off the heat and stir in the chopped chocolate. Mix until completely melted, stir in maple syrup and carefully pour into the centre of the cake layer making sure the strawberries stay in place. Place into fridge to set. It will take about 30 minutes to set.
Strawberry layer:
Place strawberries and lemon juice into blender and blend until smooth. Pour into a medium pot, add oat cream, maple syrup and agar powder and whisk well. Bring the mix to a boil and leave to simmer for 5 minutes stirring frequently.
Take off the heat and leave to slightly cool down before carefully pouring on top of the chocolate layer. Place back into fridge to set.
Once set gently remove the cake from the cake tin and place onto a cake stand. Top with more fresh strawberries, chocolate shards and few thyme sprigs.
Store in fridge.
Enjoy!
NOTES
You can omit the maple syrup in both layers if you don't need extra sweetness. You can replace the oat cream with another plant-based cream. You can replace the sorghum flour with brown rice or oat flour.
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