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Vegetables and Vegeterian

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Raspberry Truffle Torte

message posted 01-Sep-09 09:06:10
Serves 6-8

(Can be) Vegan

Preparation time 20 mins
Chill / freeze time 1-3 hours


225g raspberries
200g plain chocolate
175g creamed coconut
100g unsalted butter or solid vegan margarine
2tbsp crème de cassis
200g vegetarian / vegan rustic style biscuits, crushed

For the coulis

225g raspberries
to taste icing sugar
2tbsp crème de cassis

To decorate

reserved raspberries and sprigs of mint


1 Lightly oil a 1 ½ lb loaf tin with vegetable oil and line the base and sides with baking parchment.

2 Reserve a few raspberries for decoration and roughly chop the rest. Set on one side.

3 Melt the chocolate, creamed coconut and butter/Tomor together over a gentle heat.

4 Stir the crème de cassis, raspberries and crushed biscuits into the melted mixture and mix well.

5 Pour the mixture into the prepared tin and lightly press down. Cover and chill for 3 hours or quick freeze for 1-2 hours.

6 Make the coulis: puree the raspberries in a food processor. Add icing sugar to taste. Add the crème de cassis and puree again. Strain the sauce through a nylon sieve to remove all the pips. Taste and adjust the sweetness again if necessary. Chill until required.

7 Unmould the torte and cut into thin slices. Cut each slice in half diagonally and arrange with one half overlapping the other on individual serving plates. Decorate with reserved raspberries, coulis, and mint sprigs, and serve.

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