Recipe: Chocolate Blackout Torte
Obscenely rich, completely vegan. An excellent way to get tofu into those who profess to loathe it. We had a family friend proclaiming how horrid tofu was as he was working his way through his third slice of this.
(This is a very slightly tuned-up version of a recipe in the Rebar Cookbook. Said cookbook is Full of Good and Wonderful Things, and I will not stop plugging it until everyone has a copy. =)
Crust:
- 3 tbsp sugar
- 1 cup spelt flour (or unbleached white flour)
- ⅓ cup toasted cashews (or substitute whole-wheat flour)
- ⅛ tsp salt (omittable)
- ½ tsp cinnamon
- ¼ tsp powdered ginger
- ¼ cup vegetable shortening
- 3 tbsp vegetable oil
- ½ tsp vanilla
Filling:
- 1 tsp vanilla
- ¾ cup sugar
- 2½ boxes extra-firm silken tofu
- 1lb dark chocolate
- ⅛ tsp salt (omittable)
- 2 tsp espresso powder (optional)
Crust:
Preheat oven to 350℉. Grease an 8" springform pan.
Place sugar, flour, cashews, salt, cinnamon & ginger in a food processor. Whiz until finely ground. Add shortening; process until well blended. Turn out into a bowl; add oil & vanilla. Mix well. Press the mixture into the bottom of the springform pan. Bake for 15 minutes; set aside & let cool.
Filling:
Drain the tofu; purée in a food processor until smooth. Add sugar, vanilla & salt; mix well. Melt the chocolate in a double boiler. Fold the melted chocolate into the tofu mixture & mix thoroughly.
Pour the filling over the baked crust. Bake for 35min or until firm. Cool completely on a wire rack. Refrigerate overnight before serving. Omnomnom.
