Exactly as moody, sultry and decadent as the name implies. Just looking at the photo makes me crave a deep glass of Malbec, a cozy loveseat with a plethora of cushions and a close friend. The chocolate layer is fudgy and rich, but not overly sweet and the toasted hazelnut crust lends a unique flavor and a nice amount of crisp ‘n crunch to each bite.
You could make this torte in a traditional spring-form pan and slice into pie-shapes. I prefer the bite-sized, slightly irregular, geometric shapes as they make for an interesting presentation. Asymmetry is fun to look at, and a nice surprise on the plate. Not to mention – this way I can go back for seconds. And thirds. And… well, a nibble
every night on occasion. With summer nights creeping up on us, this chilled torte makes for a satisfying treat that will still leave you with plenty of room to enjoy that glass of red wine on the porch.
Midnight Sin Raw Chocolate Torte Recipe
Adapted from Angela Liddon’s “Chilled Espresso Chocolate Torte”
¾ cup hazelnuts, toasted
¼ cup coconut oil, melted
3 Tbsp maple syrup
¼ tsp sea salt
1 ½ cups oat flour (Or place 1 1/2 cups rolled oats in the food processor until it becomes flour)
1 ½ cups cashews, soaked overnight
¾ cup maple syrup
½ cup coconut oil, melted
⅓ cup black onyx cocoa powder (I use this for it’s dark color, you can sub in any cocoa powder)
⅓ cup chopped dark chocolate, melted
2 tsp pure vanilla extract
½ tsp sea salt
Fresh mint leaves
Dark Cherry Sauce, recipe below
1. Prepare crust. Preheat oven to 350 F. Line a cookie sheet or glass baking pan with parchment paper. Be sure the parchment paper is folded up the sides of the tray too.
2. In a food processor, process hazelnuts until finely ground, but not yet hazelnut butter. Add coconut oil, maple syrup, salt and oat flour and pulse until dough is thoroughly mixed and sticky.
3. Place dough on parchment-lined tray, and press down, with your hands, until dough is evenly distributed. Poke a few random holes in the crust with a fork to allow the steam to escape.
4. Bake the crust ~10 minutes, or until lightly golden. Then remove from the oven and set aside until cooled to room temperature.
5. Prepare the filling. Drain and rinse the cashews. In a high-speed blender, combine all the filling ingredients and blend until completely smooth. If the blender requires more liquid you can add one Tablespoon of non-dairy milk at a time.
6. Pour the filling into the prepared crust and smooth out the top. Place, uncovered, in the freezer for 2-3 hours, then cover with foil and freeze overnight, or until the torte sets. Remove and slice. Serve torte chilled with desired garnishes.
⅓ c water
3 Tbsp sugar
1 ½ Tbsp lemon juice
10 oz dark sweet cherries, frozen or fresh
1 dash pure vanilla extract
1. Combine all ingredients in a small saucepan and bring to a boil. Turn down heat and simmer until sugar dissolves. Simmer 7-8 more minutes until liquid has a syrupy consistency.
2. Reduce heat to medium/low and simmer another minute. Remove from heat, strain out cherries and set aside.
3. Return liquid to heat and continue to reduce until the proper consistency. Remove from heat and serve with chocolate torte. The leftover cherries you’ve set aside are excellent mixed into oatmeal, yogurt, or served on top of a vanilla coconut ice cream.
Soundtrack: Take Me To Church. By Hozier.