Preparation Notes
This dish takes up to 3 hours to set, but can be speeded up by putting it into the freezer for up to an hour.
Ingredients
For the torte
- 1 tbsp vegetable oil to grease the tin
- 225g raspberries
- 200g plain chocolate
- 175g creamed coconut
- 100g vegan hard margarine
- 2 tbsp crème de cassis
- vegan rustic-style biscuits crushed
For the coulis
- 225g raspberries
- 2 tbsp icing sugar
- 2 tbsp crème de cassis
To decorate
- Reserved raspberries
- Sprigs of mint
Method
- Lightly oil a small loaf tin with vegetable oil and line the base and sides with baking parchment.
- Reserve a few raspberries for decoration and roughly chop the rest. Set on one side.
- Melt the chocolate, creamed coconut and vegan hard margarine together over a gentle heat.
- Stir the crème de cassis, raspberries and crushed biscuits into the melted mixture and mix well.
- Pour the mixture into the prepared tin and lightly press down. Cover and chill for 3 hours or quick freeze for 1-2 hours.
- Make the coulis: puree the raspberries in a food processor. Add icing sugar to taste. Add the crème de cassis and puree again. Strain the sauce through a nylon sieve to remove all the pips. Taste and adjust the sweetness again if necessary. Chill until required.
- Unmould the torte and cut into thin slices. Cut each slice in half diagonally and arrange with one half overlapping the other on individual serving plates. Decorate with reserved raspberries, coulis, and mint sprigs, and serve.
