Sunday, June 9, 2013

Vegan Chocolate Truffle Torte


This is the most luxurious vegan dessert that I make. It’s definitely not an everyday dessert, but something that I reserve for special occasions a few times a year. It easily holds-up to any non-vegan dessert served at fancy restaurants. It’s extremely rich, so you only need to serve a small piece, and it’s great with a scoop of vegan vanilla ice cream. I made it for my mother for her birthday a few years back, and she loved it so much that she saved a piece and drove it to my grandfather, who lives 3 hours away. 
This is pretty amazing, considering the fact that my mother is an amazing chef and dessert-maker – and the fact that my grandfather is a big-time chocoholic and renown dessert-eater! Being validated like that really meant a lot to me, because it felt great knowing that my vegan dessert held-up to their lifetimes of amazing dessert experiences.
I modified this recipe based the Chocolate Turtle Truffle Torte recipe on VegWeb.com. I’ve changed and added some essential ingredients, as well as re-written the ingredients and directions so that they are easier to follow.
Vegan Chocolate Truffle  Torte
5.0 from 1 reviews
Vegan Chocolate Truffle Torte
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
Ingredients
Crust Ingredients:
  • 1 cup wholewheat (wholemeal) flour
  • 1 cup oats (best if you grind them down to a fine powder in your food processor)
  • ½ cup raw sugar
  • ½ lb (1 cup) vegan margarine
    Caramel Ingredients:
    • 1 cup brown sugar
    • ¼ lb (1/2 cup) vegan margarine
    • 1 tsp vanilla
    • 1 tsp cornstarch
    • ½ cup pecans or walnuts, toasted
      Truffle Layer Ingredients:
      • 1 lb (453g) semi sweet vegan chocolate, chopped
      • ½ cup soymilk
      • ¼ lb (1/2 cup) vegan margarine
      • ½ cup pecans or walnuts, finely chopped
      Instructions
      Crust Directions:
      1. Pre-heat oven to 350 degrees.
      2. In a medium bowl, mix flour, oats, and sugar.
      3. Add margarine and mix with a fork until crumbly.
      4. Press mixture firmly and evenly into the bottom of a springform pan.
      5. Use a fork to make small holes throughout the crust, to help it bake evenly.
      6. Bake at 350 for 15 minutes, then let cool.
      Caramel Directions:
      1. Once the crust has cooled, melt ¼ lb (1/2 cup) margarine in a small saucepan.
      2. Stir in brown sugar and vanilla, stirring constantly until the sugar is smooth and melted.
      3. Add cornstarch and stir until it is evenly distributed and the sauce is smooth and shiny.
      4. Pour caramel over cooled crust.
      5. Sprinkle nuts in an even layer over the caramel sauce.
      6. Refrigerate for half an hour, or until caramel thickens.
      Truffle Layer Directions:
      1. Bring a medium pot of water to boil, and turn down to a simmer.
      2. In a stainless steel or glass mixing bowl, place the remaining ¼ lb of margarine and chocolate.
      3. Place bowl over simmering water and stir until chocolate is melted.
      4. Stir in ½ cup soymilk until smooth.
      5. Pour chocolate mixture over caramel crust, pouring in a spiral motion working inwards so as not to disturb the nuts too much.
      6. Tap the bottom of pan on counter to settle the chocolate of any air bubbles.
      7. Refrigerate for 15 minutes, then sprinkle the chopped nuts on top.
      8. Return to fridge for another 2 hour

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