Serves 8
Vegan Chocolate and Orange Torte with Fresh Berries
For the base
- 105g coconut oil (solidified)
- 105g Demerara sugar
- 1 pinch salt
- 90g plain flour
- 25g cocoa powder (check it is plant based)
- Grated zest of 1 large orange
For the chocolate ganache
- 300mls soya milk
- 8 tbsp caster sugar
- 2 tbsp cornflour
- 500g dark vegan chocolate (70%)
- 2 tsp vanilla extract
Plating
- A selection of fresh berries such as raspberries, strawberries and blueberries and a small amount of orange zest
Method
- For the base; line a baking sheet with baking parchment and place a 18cm tart ring on it or if you prefer use individual moulds , each with a small layer of baking parchment underneath
- Place all the ingredients in a mixing bowl and rub together to form a dense crumble
- Sprinkle the mix evening into the tart ring(s) and chill in the fridge for 10 mins
- When cool, bake in a preheated oven at 170oC for 10 mins
- Take out and allow to cool – use the back of a spoon to fill any gaps that may have formed
- For the filling; place the soya milk in a small pan with 400ml water, and the sugar, then warm over a low heat
- Put the cornflour in a small bowl with a couple of tablespoons of the warm soya mixture and stir till smooth, then return to the pan, stirring to combine, and bring back to the boil
- Snap the chocolate into a bowl and pour over the hot soya mix
- Stir to combine until the chocolate is completely melted
- Add the vanilla extract and a pinch of sea salt, pour into the case, chill for 3-4 hours or preferably overnight
- Service a small slice topped with a mix of fresh berries
Recipes and photography by MasterChef 2019 semi-finalist, private chef and food writer, Alexandra Talbot. Alex is available for private dining, events and menu development. For more information check out her instagram page @alexandratalbotcooks