Chocolate Torte with Whipped Cashew Cream

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4.20 from 5 votes

Chocolate Torte with Whipped Cashew Cream

Nutrition (For one serving)

Calories: 5616kcalCarbohydrates: 466gProtein: 135gFat: 401gSaturated Fat: 172gSodium: 311mgPotassium: 4297mgFiber: 106gSugar: 222gVitamin C: 10mgCalcium: 330mgIron: 43mg

Ingredients

Base

  • 1/2 cup cashews
  • 1/2 cup pecans
  • 1 tbsp coconut oil
  • 1 tbsp cacao butter melted
  • 1 tsp agave
  • 1 tsp lemon juice

Filling

  • 1 cup Irish moss paste
  • 1 cup cashews
  • 1 1/2 cup cacao powder
  • 3 cups cacao butter grated or chopped, which has then been melted
  • 1 cup agave nectar
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1/2 tsp tamari
  • 1 tsp vanilla extract

Cream topping

  • 1 cup cashews soaked for 2 hours or more
  • 1/2 cup water
  • 3 tbsp Irish moss paste
  • 1/2 tsp vanilla extract
  • 1/4 cup agave nectar
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 tbsp macadamia oil optional

Instructions

  • Pulse all base ingredients in a food processor until they bind.
  • Press into a 9″spring-form cake pan and place in the fridge to set.
  • Blend all filling ingredients in a high-speed blender until smooth and pour on top of the base.
  • Leave in the fridge to set.
  • Blend all cream toppings ingredients in a high-speed blender until smooth.
  • Serve with chocolate torte and fresh berries.

Notes

Irish moss paste can be made by soaking 1 cup Irish moss in water for 3 – 5 hours and rinsing THOROUGHLY until rinse water turns clear. (There’ll be a lot of sand in the moss.) Then blend the rinsed moss with 2 cups pure water in a Vitamix until completely smooth. Leave to set in the fridge if not using straight away.
Chef’s tip: Add 1 drop of peppermint essential oil to the filling mixture for a mint chocolate variation.
Rate This Recipe
4.20 from 5 votes
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Russell James

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December 8th, 2009