Vegan Chocoholic's Flourless Torte
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 227.9
- Total Fat: 16.2 g
- Cholesterol: 0.0 mg
- Sodium: 72.6 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.0 g
- Protein: 4.1 g
View full nutritional breakdown of Vegan Chocoholic's Flourless Torte calories by ingredient
Introduction
The quintessential chocolate lover's dessert, made suitable for those who cannot tolerate eggs or dairy, or who follow vegan lifestyles. The quintessential chocolate lover's dessert, made suitable for those who cannot tolerate eggs or dairy, or who follow vegan lifestyles.Number of Servings: 16
Ingredients
-
2/3 cup vegan stick margarine
1 lb 70% or higher quality chocolate, chopped
1 cup strong brewed coffee
18.5 oz lite silken tofu
1 tbsp cornstarch
3 tbsp cold water
¾ cup cane sugar
1 tbsp vanilla extract
Directions
Preheat the oven to 350 F.
Grease and line the bottom of a 9” spring-form pan with parchment and set aside.
In the top of a double boiler, combine the margarine, chocolate and coffee.
Melt, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
In a blender or food processor, combine tofu, cornstarch, water and vanilla until smooth. Pour into a mixing bowl.
Beat in sugar until well blended, then add chocolate mixture and combine thoroughly, taking care not to beat air into the batter.
Pour the mixture into the prepared pan and rap sharply on the counter top 4-5 times to dissipate air bubbles.
Bake for 1 hour and cool completely in pan on a wire rack.
Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Grease and line the bottom of a 9” spring-form pan with parchment and set aside.
In the top of a double boiler, combine the margarine, chocolate and coffee.
Melt, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
In a blender or food processor, combine tofu, cornstarch, water and vanilla until smooth. Pour into a mixing bowl.
Beat in sugar until well blended, then add chocolate mixture and combine thoroughly, taking care not to beat air into the batter.
Pour the mixture into the prepared pan and rap sharply on the counter top 4-5 times to dissipate air bubbles.
Bake for 1 hour and cool completely in pan on a wire rack.
Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.