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Double Chocolate Raspberry Tofu Torte With Raspberry Coulis

Scale

Ingredients

Double Chocolate Raspberry Tofu Torte

Raspberry Coulis

Instructions

Double Chocolate Raspberry Tofu Torte

  1. Preheat the oven to 350ºF. Line an 8-inch cake or spring form pan with parchment paper.
  2. Purée the tofu in the food processor, until very smooth, then add the sugar, oil, cocoa, vanilla, raspberry liqueur, and salt. Pour into a large bowl.
  3. Using a glass bowl or a double boiler, heat water to a simmer in the lower pan to gently melt the chocolate. Pour the melted chocolate into the tofu mixture, mixing just enough to fully incorporate ingredients. Fold in the ground almonds, using a rubber spatula.
  4. Pour half of the batter into the prepared pan, then evenly sprinkle the raspberries over the top. Cover the raspberries with the remaining batter.
  5. Bake for 45 – 50 minutes or until the sides have cracked and the center is just firm.
  6. Cool the cake completely in the pan or refrigerate until serving.
  7. To serve, run a knife around the edge and release the sides of the pan.
  8. Dust with confectioners sugar and serve with a raspberry coulis.

Raspberry Coulis

  1. Place berries and sugar in a heavy, medium saucepan over medium heat. Cook until berries begin to release juices. Press berries down to release more juices.
  2. Remove from heat, add liqueur, and run through a sieve to remove seeds.
  3. Spoon a tablespoon or 2 of coulis on plate and place slice of torte on top. Top torte with a raspberry or mint leaves.

Notes

Serves six