Love Chocolate? (Chocolate Torte)

Love Chocolate? (Chocolate Torte)

raw food recipe chocolate torte

 

If you love chocolate and you have someone to love, then you could do a lot worse than making this chocolate torte on Valentine’s Day. If you haven’t got someone to love, then love yourself for a while. 🙂 Here is the recipe for the torte that I made for the last Fresh Network Dinner Party, so I can assure you that you’ll make an impression with it!

Cut yourself a slice, curl up on the sofa for a while …

A Giant Brown Slab of Chocolatey Goodness

Prep time: 30 minutes

 Crust

  • 1 1/2 cups pecans
  • 1 cup raisins, roughly chopped
  • 2 teaspoons cinnamon
  • 1/8 teaspoon Himalayan salt
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract or seeds from 1 vanilla pod

Filling

  • 2 cups water
  • 2 cups cacao powder (or 1 1/2 cups milled cacao nibs + 1/2 cup carob powder if no cacao powder available)
  • 2 avocados
  • 2 cups cashew butter
  • 1 1/2 cups grated cacao butter, melted
  • 1 tablespoon vanilla extract or seeds from 2 vanilla pods
  • 1 cup agave nectar, or desired sweetener

Ginger Cream

  • 3/4 cup cashews, soaked
  • 1 tbsp coconut oil
  • 2 tbsp coconut sugar or desired sweetener
  • 3/4 tsp fresh ginger, peeled
  • Pinch ground clove
  • 3/4 tsp vanilla
  • Water to blend

Raspberry Coulis

  • 1 cup raspberries (or any berry)
  • 2 tsp honey, or desired sweetener
  • 1 tsp lemon juice
  • pinch salt

 Method

  1. The first thing we need to do is liquidise the cacao butter and coconut oil, so put them in separate containers and place in a warm dehydrator. If you don’t have a dehydrator, then you can do this on a stove (if you haven’t sold it yet!) but you have to be really careful not to let it get too warm. You can also do it in a glass bowl over another bowl of hot water, you know, like your Mum used to do when she made a cake with chocolate!
  2. Next make sure your cashew butter is out of the fridge, as it will be easier to work with at room temp.

 

 Crust

  1. Process all the dry ingredients in a processor, then add coconut oil and vanilla extract. Be sure not to overprocess nuts, as they will release their oil and become ‘sludge’!
  2. Press the mixture into a 9″ springform pan. If you have a different size springform pan, don’t worry; just use what you have and see how thick the base becomes. For example, an 8″ pan will produce a thicker base. It’s really no problem! 🙂

 

 Filling

  1. Mix the water, cacao powder and avocados in a blender. In a large bowl, add this mixture to the cashew butter and stir well by hand. If you have a Vitamix, you don’t need to mix by hand. You can do this first step and the next step in the Vitamix, but do remember to add the cacao butter last, after everything has been blended.
  2. Add remaining ingredients (melted cacao butter, vanilla extract and agave) to the bowl and mix again.
  3. When thoroughly mixed, pour the heavenly chocolate mixture onto the base in the springform pan, and then use a spatula to even out the top.
  4. Lick the bowl.
  5. Place the torte in the fridge over night to set.  It tends to get better every night it’s in the fridge, if it lasts that long without you eating it all!  Seriously though, this will make a very big torte so there’ll be plenty to go round. 🙂 You can put it in the freezer for a couple of hours to set if you’re short of time.
  6. Before removing the springform, run a knife around the edge of the torte to separate it from the pan.

 

Ginger Cream

  1. Blend all ingredients in a high speed blender, adding water slowly until completely smooth

 

Raspberry Coulis

  1. Blend until smooth. If desired, strain through a sieve

Serve, eat, love.

j

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44 Comments

  1. Barbara
    Reply
    Posted

    The recipe looks great, but why do you assume everyone’s “Gran” is stupid when you made the level of difficulty scale? Seems ageist to me to put all older people one level lower than having a brain.

    • Russell
      Reply
      Posted

      It’s a joke, Barbara. I only used it for this recipe. I don’t assume everyone’s gran is stupid, or that old people are on a lower level. I’ll be old one day.

  2. Maria Magdalena
    Reply
    Posted

    Dear Russell,
    I also made this cake for my birthday last weekend and I was so pleased with the result..I must admit I reduce the amount of cashew butter cause as I was adding it, it felt like it was too much to me..Then the result was just perfection! the right consistency, so fine and delicate in flavour.. I add some finely powdered dry freeze strawberry for the decoration instead of the strawberry sauce and it was beautiful look. Shame we cannot post the pics here to show you 🙁 Myself spanish but I live in Paris so I am used to trying very fine patisserie here but this one…just decadent but not silky or anything like that.. I really have problems eating sweets and digestive them, I get really weird and tired without mentioning the digestive part of it, just a nightmare..Well, with this cake..NOTHING! None of these symptoms whatsoever, I was in disbelief so I am charmed and seduced with this..
    Thanks a lot Russell!

    • Russell
      Reply
      Posted

      Wow, thanks, María. So glad you can eat this and not get those side effects.

      The good news is that we’re designing the new Academy as we speak, and we’re hopefully going to be able to have the ability to post pics 🙂

  3. Chrissy
    Reply
    Posted

    I’m a bit confused. In the ingredients for the crust you mention coconut oil but in the instructions for the crust you say “add coco butter.”. Also for the instructions for the filling you mention adding agave but the ingredient list for the filling says “coconut sugar”

  4. Soph
    Reply
    Posted

    Hi Russell,
    Please could you give me a rough weight in cashew nuts for the cashew butter as I’d make that on the fly.
    Presuming cashew butter is literally only cashew nuts, then I estimate around 540g, but I’m not sure.
    Many thanks,
    Soph

  5. Shirley Gilvary
    Reply
    Posted

    Hi Russell, this looks great but In the comments below you mentioned that the sauce was raspberry coulis. I’m sure it will be just as good with strawberry sauce but I do love raspberries. Thanks for the great recipe!

  6. jun
    Reply
    Posted

    Can this torte be frozen even with the avocado? How long will it last int he freezer? I saw in a comment by Mair that they cut up a portion of the torte into 1″ squares and froze them for future snacks.. I think that’s such a great idea for those of us who are cooking only for one person, yet enjoy a little sweet after dinner, with an emphasis on “little”.

  7. Skash1956
    Reply
    Posted

    Hi Russell – So if using the maple syrup and/or yacon syrup would you use the same amount of either of these as you would use of agave? Thanks ahead of time for the response. 

    • Russell James
      Reply
      Posted

      If you’re using maple or yacon, I would start with 1/2 to 3/4 of the amount, seeing as they’re stronger favours.

      If it’s not quite sweet enough but the flavour of the sweetener is getting too much, I would add some coconut palm sugar or xylitol.

  8. Margushia
    Reply
    Posted

    Is possible to substitute the cocoa and cashew butter with something different? I couldn’t find any of them in the healthy stores where I live 🙁

    • Russell James
      Reply
      Posted

      If you like the taste of carob, you could use that instead of cacao, and instead of cashew butter, you could use a mixture of cashews and water.

      1 cup cashews, soaked for 20 minutes, and then 1/2 to 3/4 cups water.

      You’ll also easily be able to find those ingredients online.

  9. Max
    Reply
    Posted

    I made this cake today. It is just delicious. I hope I will be able to fall asleep, me and my wife had some around 8 pm. I used to live in Brooklyn and I knew a small cafe in NYC that was preparing raw food. I was always wondering how were they preparing the cakes like that, now I know. Thank you.
    I couldn’t find in health food stores around me cacao butter, my friend suggested using coconut oil/butter, it worked perfectly. Next time I will use cacao butter I wonder if the taste will be significantly different.

  10. natarsha
    Reply
    Posted

    Hi just made the above chocolate torte recipe with a friend and it is truly divine, we shared it with friends and every single crumb vanished.
    Thank you for a truly inspiration and delicious ricipe.
    I was trilled to receive a raw curry recipe a few issues ago as it is one food group i miss most of all,
    thank you and please keep coming up with great ideas.
    Natarsha

  11. Shannon
    Reply
    Posted

    Hi Russell. I just learned about Raw foods from a vegetarian friend of mine and I came across your recipes. Everything looks so good and I love the pictures. I’d like to try this recipe first, but I’m allergic to pecans and walnuts. Can I substitute almonds or cashews?

    Thanks 🙂

    From Russell: Yes, almonds and especially cashews will work great.

  12. Judith
    Reply
    Posted

    Hi Russel,

    Thank you for your answer, I found it back in issue 19. I will try it ounce with and without nuts.

    Please my other question, where can I get caco butter in Germany or in Belgium?

    I like to follow once a claas by you, for that I try to learn now a better englisch, to understand everthink.

    Thank you for your nice, and interesting idears and help.

    Judith

  13. Judith
    Reply
    Posted

    Please, I read somewhere, in your text, that there is a some product instead of nuts to put in chocolate torte.
    I can’t find it back, and I forgot the name of the product.
    Can you please write me what it is again and how to use it, and where to get it.
    Or where I find it back, what I read. Thanks a lot.

    With many regards.

    Judith

    From Russell: Check out http://www.NewsFromTheKitchenArchives.com for all my eZine archives and then click on issue 19 for that information.

  14. Mair
    Reply
    Posted

    Well – I am in the middle of making this amazing torte…have yet to add the two sauces. But I wanted to say that I have taken a half of the torte and cut it into small squares (like 1″ square) and frozen them. They are so delicious that way – like small explosions of deep chocolate gelato. Just one is all I need for that after dinner chocolate fix. Thanks!

  15. alla
    Reply
    Posted

    Hi,

    I just made the cake and it’s good. the only thing it’s a bit grainy. It doesn’t look like your picture. I guess it’s because I don’t have a vitamix. Also the cashew ginger sauce came out grainy as well and the color is not white like the picture of your cake.
    but it still tastes good. I will make this again when I purchase a vitamix. I also made your raw Lasagna and that is unbelievable I make it all the time now for my husbands birthday and special get togethers, everyone loves it.

    From Russell: The Vita-Mix will certainly sort out that issue. You’ll find both those mixtures much creamier.

  16. Nui
    Reply
    Posted

    Hi,

    I made it! It was unbelievable tasty. To be honest, I didn’t think it would be this great 😉 I didn’t know that raw stuff could be so fantastic. Will try some other recipes soon 🙂

  17. Kahti
    Reply
    Posted

    Hi,
    This is a yummy cake; however, mine has been setting for 7 hours and is still the consistency of thick pudding. What might I have done wrong? It’s not firm enough to cut into a slice.

    Thanks!
    Kahti

    From Russell: Sounds like you used too much water. It may have been that your cahsew butter was more watery than the brand I used, so cut the water down by half or more next time. What you can do is try to put the recipe together without any water at all and if it’s able to blend don’t add any more. If it doesn’t blend just add water 1/4c at a time until it does.

    Freeze the one you currently have, cut it with a knife dipped in hot water and serve it just as it’s thawing out, but not so much that it melts.

  18. Melissa
    Reply
    Posted

    Wow! I made this chocolate torte and I must say – it is to LIVE for! It was a perfect combination of flavours! I’ve been looking through your photo albulm on flickr and have to ask.. How did you make those blueberry pancakes? They look divine!

  19. Jen
    Reply
    Posted

    When I scrolled down that page and saw the piece of raw cake my mouth opened wide LOL. Ive never seen such a pretty lookin slice of raw cake heaven!! I want to make it!!

  20. Russell James
    Reply
    Posted

    Hi Elaina,

    Guess you liked the torte then? 🙂

    Thanks for taking the time to write. I especially love to hear that these recipes turn on the ‘cooked foodies’ out there. That’s what it’s all about; getting new people in and helping people who most need it.

    Thanks again.

  21. Barefoot Elaina
    Reply
    Posted

    I made this cake, and the ginger cashew and strawberry sauces, and BLIMEY This is the most amazing combination, and the most perfect chocolate torte ever! I made it for a dinner party for non-raw friends, and they adored it. I had a friend to stay and we had two pieces each every day until it was finished, and then she wanted the recipe. It has the most perfect balance between rich bitter chocolate and sweetness, a wonderful velvet texture and a satisfying delicious base. Thank you so much Russell, for the finest dessert ever.

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