“Mouthwatering Vegan Hungarian Dessert: Traditional Dobos Torte Reinvented!”

Allergens

None

Ingredients

• 3 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 1/4 cups sugar
• 1 cup unsweetened almond milk
• 1/3 cup coconut cream
• 1/4 cup cornstarch
• 1 tablespoon vanilla extract
• 6 ounces dark chocolate, finely chopped

Instructions

1. Preheat oven to 350°F (180°C). Grease and line six 4 inch cake pans with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, and salt. Add in melted coconut oil, sugar, almond milk, and vanilla extract. Mix until smooth batter forms.
3. Divide the batter evenly among the prepared cake pans. Bake for 20 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on wire racks.
4. In a saucepan, combine cornstarch and 1/3 cup of coconut cream over medium heat, whisking constantly until it thickens. Remove from heat and stir in dark chocolate until fully melted and incorporated. Allow the mixture to cool slightly.
5. Place one layer of cake on a serving plate and spread a generous layer of the caramel filling on top. Repeat with remaining cake layers, finishing with a final layer of caramel filling.
6. Refrigerate the assembled torte for at least 2 hours before serving to ensure that the layers are set.

Chef’s Insight

The secret to this vegan-friendly dessert is the use of coconut cream in place of traditional dairy ingredients, giving it a rich, velvety texture that is sure to impress your guests!

Notes

This recipe is perfect for a dinner party or special occasion, as its visually stunning presentation will surely impress your guests.