Best 2 Vegan Chocolate Torte Recipes

EASY VEGAN CHOCOLATE TORTE [NO BAKE]

Steps:

• Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
• Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
• Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
• Heat the cream in a medium size saucepan. When it starts to boil, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
• Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
• I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
• The torte will keep for 5 days in the fridge. It is also freezes well.

VEGAN CHOCOLATE TRUFFLE TORTE

Steps:

• Pre-heat oven to 350 degrees.
• In a medium bowl, mix flour, oats, and sugar.
• Add margarine and mix with a fork until crumbly.
• Press mixture firmly and evenly into the bottom of a springform pan.
• Use a fork to make small holes throughout the crust, to help it bake evenly.
• Bake at 350 for 15 minutes, then let cool.
• Once the crust has cooled, melt 1/4 lb (1/2 cup) margarine in a small saucepan.
• Stir in brown sugar and vanilla, stirring constantly until the sugar is smooth and melted.
• Add cornstarch and stir until it is evenly distributed and the sauce is smooth and shiny.
• Pour caramel over cooled crust.
• Sprinkle nuts in an even layer over the caramel sauce.
• Refrigerate for half an hour, or until caramel thickens.
• Bring a medium pot of water to boil, and turn down to a simmer.
• In a stainless steel or glass mixing bowl, place the remaining 1/4 lb of margarine and chocolate.
• Place bowl over simmering water and stir until chocolate is melted.
• Pour chocolate mixture over caramel crust, pouring in a spiral motion working inwards so as not to disturb the nuts too much.
• Tap the bottom of pan on counter to settle the chocolate of any air bubbles.
• Refrigerate for 15 minutes, then sprinkle the chopped nuts on top.
• Return to fridge for another 2 hours.