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[ Recipe Comments | Additional Details | Editor Review |  Printer Friendly Page |  Send to a Friend ]Chocolate Blueberry Torte
Added on: 31-Dec-1969 Hits: 239
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Recipe Text:
Chocolate Blueberry Torte An indulgent tasting, quick and easy to prepare dessert, which is also gluten and wheat free. Made using Trufree Digestive Biscuits, it is lacking nothing in terms of flavour, eye appeal and satisfaction! Use a dark chocolate with at least 70% cocoa solids for ultimate taste.
Serves: 9
Preparation Time: 15 minutes plus 2 hours chilling time
Cooking Time: 15-20 minutes
Oven Temperature: 180°C/160°C Fan/350°F/Gas Mark 4
Ingredients
Base
115g/ 4oz Trufree Milk Chocolate Digestive Biscuits
50g/ 2oz Hazelnuts, finely chopped in a food processor
50g/2oz Dairy free spread, melted
Filling
200g/ 7oz Dark Chocolate (at least 70% cocoa solids)
150g/ 5oz Tofu, drained
125ml/ 1/4pt Soya cream (available under the Alpro label in 250ml UHT cartons as "Dairy free alteative to single cream"
80g/ 3 oz Caster sugar
Topping
150g/ 5oz Fresh blueberries
Method
Prepare base. Crush Digestives by placing in a sturdy bag and bashing with a rolling pin or whiz with the metal blade in a food processor. Combine with the chopped hazelnuts and melted dairy free spread.
Line a 20cm/8" shallow square tin with foil or use a loose based round flan tin. Spoon crumb mixture evenly to cover the tin base. Flatten with the back of the spoon and cook for 15 minutes until the hazelnuts are just beginning to toast. Allow to cool for 15 minutes.
Prepare the filling. Melt the chocolate in a bowl resting over a saucepan of simmering water. Meanwhile place remaining filling ingredients in a food processor and whiz to a smooth paste. Pour in melted chocolate and whiz to combine to a dark, rich, creamy consistency. Spoon over biscuit base and top with the blueberries slightly pressing them into the chocolate filling. Chill until set.
Remove torte from the tin and serve in squares or thin slices.
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