Submitted by providence on January 9, 2009 - 9:05pm
A blend of Russell James' classic dessert recipes. Makes one 9" torte.
For the Crust:
½ Cup Brazil Nuts
½ Cup Shredded Coconut
Pinch of Salt
1 heaping TB of Cocoa Powder
1-2 TB Agave
1-2 TB Cacao Nibs
Seeds from ¼ of a Vanilla Bean, or 1/4 tsp. vanilla extract
For the Torte Filling:
2 Cups (1 16oz jar) Cashew Butter or Almond Butter
2 Cups Water
2 Cups Cacao Powder (or 1 1/2c milled cacao nibs + 1/2c carob powder if no cacao powder)
1 Cup Coconut Oil, 1/2 cup shredded unsweetened coconut
1 Cup Agave Nectar
2 TB Vanilla Extract or 2 Vanilla Pods
Step 1 Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs.
Step 2 Add the agave and cacao nibs and process until the mixture just starts to stick together.
Step 2 Press into the bottom of 1 9-inch springform pan. - If you are making a large cake, feel free to double or even triple the recipe.
Step 2 Pour the filling over the crust and chill or freeze until ready to serve.
Step 1 The first thing we need to do is liquidise the cacao butter and coco butter so put them in separate containers and place in a warm dehydrator. If you don’t have a dehydrator then you can do this on a stove (if you haven’t sold it yet!) but you have to be really careful not to let it get too warm. You can also do it in a glass bowl over another bowl of hot water, you know, like your Mum used to do when she made a cake with chocolate!
Step 2 Next make sure your cashew butter is out of the fridge as it will be easier to work with at room temp.
Step 3 Mix the water, cacao powder and avocados in a blender. In a large bowl add this mixture to the cashew butter and stir well by hand. If you have a Vita Mix you don’t need to mix by hand, you can do this first step and the next step in the VM but do remember to add the cacao butter last, after everything has been blended.
Step 4 Add remaining ingredients - melted cacao butter, vanilla extract and agave to the bowl and mix again.
Step 5 When thoroughly mixed, pour the heavenly chocolate mixture on to the base in the springform and then use a spatula to even out the top.
Step 6 Lick the bowl.
Step 7 Place torte in the fridge over night to set. It tends to get better every night it’s in the fridge, if it lasts that long without you eating it all! Seriously though, this will make a very big torte so there’ll be plenty to go round :-) You can put it in the freezer for a couple of hours to set if you’re short of time as well.
Step 8 Before removing the springform, run a knife around the edge of the torte to separate it from the pan.
Step 9 Serve, eat, love.
RUSSELL JAMES' RECOMMENDED SAUCES:
A Little Bit Saucy
Here are 2 sauces that go really well with a slice of Schnuggle!