Vegetarian Chocolate Torte with Raspberry Coulis: A Sensory Journey to Hungary

Allergens

None

Ingredients

• 120g dark chocolate (70% cocoa)
• 3 tbsp vegetable oil
• 250ml almond milk
• 200g almond flour
• 60g cornstarch
• 3 large eggs, separated
• 1 tsp pure vanilla extract
• 1 pinch of sea salt
• 1 cup fresh raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, melt the chocolate with vegetable oil until smooth. Remove from heat and let it cool slightly.
3. Combine almond milk, vanilla extract, and separated eggs in a bowl. Stir well.
4. Gradually add the chocolate mixture to the almond milk mixture, stirring continuously.
5. In another bowl, mix almond flour, cornstarch, and sea salt. Add this dry mixture to the wet mixture and blend until smooth.
6. Pour the batter into the prepared springform pan and bake for 35 40 minutes or until a toothpick comes out clean. Let it cool completely.
7. For the raspberry coulis, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens slightly. Strain and let it cool.
8. Drizzle the coulis over the chilled chocolate torte before serving.

Chef’s Insight

The combination of dark chocolate and almond flour gives this dessert a rich, fudge-like texture that pairs perfectly with the tangy raspberry coulis.

Notes

This recipe was created with SEO and sensory appeal in mind. The title and description incorporate strong SEO phrasing to attract online readers.