Michelin-Star-Worthy Vegan Chocolate Torte with Raspberry Coulis and Vanilla Bean Whipped Cream

A flavorful american dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) Chocolate Torte: 20 minutes prep, 25-30 minutes cook, 1 hour total Raspberry Coulis: 10 minutes prep, 15 minutes cook, 25 minutes total Vanilla Bean Whipped Cream: 5 minutes

🍽 Servings: 2 servings

🔥 Difficulty: Advanced

🌎 Cuisine: American

Allergens

Contains no common allergens unless specified.

Ingredients

For the Chocolate Torte: 10 oz vegan dark chocolate (60% to 70% cacao) 1/2 cup unsweetened almond milk 1/2 cup coconut oil, melted 3/4 cup granulated sugar 1 tbsp cornstarch Pinch of sea salt For the Raspberry Coulis: 12 oz fresh or frozen raspberries 1/2 cup granulated sugar 1 tbsp cornstarch, mixed with 2 tbsp cold water to create a slurry For the Vanilla Bean Whipped Cream: 2 cups cold heavy whipping cream 1/3 cup powdered sugar 1 vanilla bean, seeds scraped

Instructions

Prepare the Chocolate Torte:
Preheat your oven to 350°F (180°C). Grease and line an 8 inch springform pan with parchment paper.
Melt the chocolate in a double boiler or microwave in short increments, stirring frequently. Set aside.
In a separate bowl, mix the almond milk, melted coconut oil, sugar, cornstarch, and salt. Stir well.
Combine the wet and dry mixtures, then pour into the prepared springform pan. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the torte to cool completely. Prepare the Raspberry Coulis:
In a saucepan, combine raspberries and sugar over medium heat. Cook until the berries soften and release their juices.
Mix the cornstarch slurry with the sauce, stirring continuously until the mixture thickens. Strain the coulis through a fine mesh sieve to remove seeds, and let it cool. Prepare the Vanilla Bean Whipped Cream:
In a large bowl or stand mixer, combine heavy cream, powdered sugar, and vanilla bean seeds. Beat until soft peaks form.

Chef’s Insight

The combination of textures in this dessert, from the rich chocolate to the tangy raspberry coulis and fluffy whipped cream, creates an unforgettable sensory experience for your guests.

Notes

Ensure your chocolate is vegan-friendly and that the heavy cream used for whipped cream is also plant-based if following a completely vegetarian diet.

Substitutions

For almond milk, you can use any other plant-based milk like soy, oat, or cashew milk. You may substitute coconut oil with another neutral-tasting oil like sunflower or vegetable oil.

Alternative Preparations

You can use a vegan chocolate mousse instead of the torte for a lighter dessert option.

Alternative Methods

Use an 8-inch cake pan and bake for 30-35 minutes if you don't have a springform pan.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Up to 4 days for the torte, 2-3 days for the coulis and whipped cream.

Plating Tips

Place a slice of the chocolate torte in the center of a serving plate. Drizzle the raspberry coulis around the edge of the torte. Pipe the vanilla bean whipped cream on top of the coulis, and garnish with fresh raspberries.

Nutrition Facts

Per serving: Calories 950, Fat 67g, Carbohydrates 85g, Protein 12g, Sodium 350mg, Fiber 7g, Sugar 65g Note: Nutritional values will vary depending on ingredient substitutions and portion sizes.