Salted Chocolate Velvet, Pistachio
& Ginger Torte
Photography by Ctrlaltdelet design Solutions (copyright 2017, all rights reserved)
Once
again I have been experimenting in the kitchen with various recipes for you
guys and gals, desserts this time! I stumbled upon this wonderful recipe by namelymarly for a
lemon meringue pie of which of course I couldn’t resist making, I have always
wanted to have a play with Aquafabe (canned chic-pea water), an absolutely
incredible ingredient!! However me being me not really having the sweetest of tooth’s,
decided to take the recipe to a whole new level.
Who
doesn’t love a chocolate dessert? I really don’t create enough of them and so I
decided to embark of the creation of this Salted Chocolate Torte! Rich,
decadent, seriously silky and light I think you’re gonna love this one, it also
makes for an impressive dinner party dessert AND it’s gluten free too so no one
is left out!
What Will I Need?
1 x
Large Cooking Pan
Measuring
Cups
Measuring
Spoons
Whisk
Blender
OR Food Processor
8 inch
Spring-form Non-stick Cake Tin
Pallet
Knife OR Dessert Spoon
Ingredients
For the
Base
175g
Gluten Free Oat Biscuits (I recommend Naans finely Milled Organic)
3
generous Pieces Crystallised Ginger
20 unsalted, unroasted Pistachios
shelled
4 tbsp.
Maple Syrup
Pinch
Pink Himalayan Rock Salt OR Sea Salt
1 tbsp.
Soya OR Sunflower spread Butter Melted (optional)
For the
Filling
2 tbsp.
Plain flour
4 tbsp.
corn flour
1 cup
Golden Caster Sugar
5 tbsp.
raw Cacao Powder
1.5
tsp. Pink Himalayan Rock Salt OR Sea Salt
1 ½
Cups Fresh Cold Water
1.5 tbsp.
Agar Agar Flakes
1 Cup
Firm Silken Tofu Drained
Method
For the
Base
In a
Food processor, pulse the Oat Biscuits, Pistachios, Crystallised Ginger and salt to
resemble fine crumbs, then pour into a large mixing bowl along with the Maple Syrup. If you want to add in the Soya/Sunflower Butter
simply melt in a small pan over a low heat and pour into the base mixture (this
creates a chewier and richer base). Mix all the ingredients until well combined.
Pour
the base mixture into an 8-inch spring-form tin and with the palm of your hand,
pat down as evenly and tight as possible.
Let
bake for 5-10 minutes OR until the edges are golden. Set aside to let cool.
For the
Filling
Place
all of the dry ingredients into a large cooking pan and whisk until well
combined, then add the wet ingredients and whisk before bringing to a gradual
boil; turn down the heat to a simmer, whisking occasionally to prevent the
mixture from sticking and burning to the bottom of the pan. Let cook for about
5 minutes until you get a thick gloopy mixture. Remove from the heat to let
cool.
Meanwhile,
place the Silken Tofu into a clean Food Processor and blend until smooth.
Once
your filling has cooled, pour the filling mixture in with the silken tofu and
blend again until smooth and mixture well combined before pouring over the
Ginger Biscuit Base.
Refridgerate
for at least 4 hours, although for best results I recommend over-night to
ensure the filling has fully set.
Serving Suggestions
Delicious
served with fresh Strawberries and a drizzle of Simple Chocolate Sauce OR on
it’s own.
Recipe Inspiration: http://namelymarly.com/vegan-lemon-meringue-pie/
Photo (left) By Ctrlaltdelete Design Solutions (copyright 2017,
all rights reserved).
