German Vegan Black Forest Torte with Cherry Compote
Indulge in a delectable vegan twist on the classic German Black Forest Torte, featuring rich chocolate sponge, silky coconut cream, and tangy cherry compote. Enjoy this dessert in a cinematic experience under a soft daylight or natural glow, capturing every texture and color with 45° shallow focus.
Allergens
Almonds, coconuts
Ingredients
- 200g vegan dark chocolate 1 cup almond flour 1/2 cup coconut sugar 1/4 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup unsweetened almond milk 1/4 cup coconut oil, melted 1 tsp vanilla extract 2 cups frozen cherries, thawed 1/4 cup coconut sugar 2 tbsp cornstarch 1 can coconut cream, chilled overnight Fresh mint leaves and chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9 inch springform pan with parchment paper. Melt the chocolate in a double boiler and set aside. In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt. Gradually add melted chocolate, almond milk, coconut oil, and vanilla extract. Mix until well combined. Pour the batter into prepared pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely. In a saucepan, combine cherries, sugar, and cornstarch over medium heat, stirring constantly until thickened. Remove from heat and set aside. In a large bowl, whip coconut cream until soft peaks form. Assemble the torte by placing one chocolate layer on a serving plate, topping with half of the cherry compote and spreading half of the whipped coconut cream over it. Repeat with the remaining layer, cherry compote, and coconut cream. Garnish with fresh mint leaves and chocolate shavings.
Chef’s Insight
When making the chocolate sponge, be sure not to overmix the batter to achieve a tender crumb.
Notes
Ensure using high-quality vegan chocolate for the best flavor and texture.