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Dear readers, this is a Fancy Dessert. It is a Make It The Day Before dessert. It is a dessert to make on a Saturday, when all your friends are coming round for a BBQ (or dinner) on a Sunday. It is not complicated, but it’s done in 3 stages. All are very much worth it! You should use a 9” springform cake tin for this, and prepare to have your torte & peanut butter lovin’ socks knocked OFF…..oh, and before you work your way gleefully through this recipe and then end up horribly disappointed, note that you will need 2 cans of coconut milk (full fat) and one needs to have been left in the fridge overnight. Forward planning, people!
Part One – Biscuit Base
- 250g digestive biscuits (or half of a Sainsbury’s own brand packet, which are suitable for vegans)
- 3 tbsp light brown sugar
- 3 tbsp vegetable oil
- 1 tbsp soya milk
Pre-heat the oven to 180°C and grease the bottom of your cake tin with margarine, or line the bottom with some greaseproof paper.
Break up the biscuits and run them through your blender/food processor until they are like fine breadcrumbs. Then, in a bowl mix in the other ingredients thoroughly. Press the biscuit mixture evenly across the bottom of the cake tin, and bake for approx 8 minutes. Let the biscuit base cool before you add the torte mixture.
Part Two – Chocolate Torte
- 1 and 3/4 cups plain flour
- 1 and 1/3 cups sugar
- 3/4 cup cocoa powder
- 1 and 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 and 1/4 cups coconut milk (not light)
- 1 and 1/2 tsp No Egg mixed with 1/4 cup cold water
- 1/4 cup canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup dark chocolate chips (optional)
Pre heat the oven to 180°C. Preferably using an electric mixer, mix or whisk the coconut milk, egg replacement, canola oil and vanilla extract together until well combined and frothy.
Sift the dry ingredients into the wet and mix until just combined. Add the boiling water, stir well and pour the mixture into your prepared springform pan with pre-made crust. If you are using chocolate chips, sprinkle them evenly into the pan now.
Bake for 30-35 minutes until a skewer inserted into the middle of the comes out clean (if you used chocolate chips, don’t be misled by sticking your skewer into one of those – they take an age to set again!)
Let the torte cool completely before adding the mousse. Better yet, let it sit in the fridge for a few hours.
Part Three – Peanut Butter Mousse
- 1/4 cup margarine (Pure or Vitalite will do)
- 3 tbsp Trex
- 3 tbsp peanut butter
- 1 cup icing sugar
- 1 pack soft/silken tofu
- 1 can coconut milk (not light)
Make sure you’ve let the coconut milk can sit in the fridge overnight and that your torte is totally cooled.
In an electric mixer, mix the margarine, shortening and peanut butter. Carefully mix in the icing sugar with a spoon until combined. Scoop the solid coconut cream off the top of the chilled can of coconut milk. Add this to the mixture along with the tofu, and mix well; on a fast blend for 5 minutes at least. Put the mousse topping onto the top of your torte. Sprinkle some chocolate chips or shavings on top, and let the whole wondrous combination sit in the fridge overnight.
The next day, and shortly before serving, remove the springform ‘sides’ by placing the whole tin on something raised (e.g. the cake stand in the picture above) and carefully releasing the spring and removing it downwards. That way, if anything sticks, you can bring it back up again and assess the situation!
We ate this considerable confection on a glorious summer day in late afternoon. It sat in the shade in a reasonable heat for an hour or so and the mousse behaved perfectly. So long as it is thoroughly chilled overnight before serving, your mousse should stand satisfyingly to attention throughout the dessert course.
Let me know how you get on if you make this!