Private Moments Dark Chocolate Torte Recipe

Name: Private Moments Dark Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biscuit Base; 1 cup raw oat flour (ommit this if you are gluten intolerant); 1 cup cashew flour; 1 cup dehydrated almond flour (made from almond pulp); 1 tablespoon vanilla essence; 1/2 cup maple syrup; 1/3 cup cacao nibs; pinch salt; 1/3 cup cacao powder; Dark Chocolate Topping; 1 cup coconut oil (coconut butter melted); 1/3 cup cacao butter; 2 cups Equadorian cacao powder; 1 cup maple syrup; 1 tablespoon vanilla essence; 1/3 cup prepared irish moss (optional)

Servings: persons

Biscuit Base
1 cup raw oat flour (ommit this if you are gluten intolerant)
1 cup cashew flour
1 cup dehydrated almond flour (made from almond pulp)
1 tablespoon vanilla essence
1/2 cup maple syrup
1/3 cup cacao nibs
pinch salt
1/3 cup cacao powder
Dark Chocolate Topping
1 cup coconut oil (coconut butter melted)
1/3 cup cacao butter
2 cups Equadorian cacao powder
1 cup maple syrup
1 tablespoon vanilla essence
1/3 cup prepared irish moss (optional)

1
["Assembly
2
Line a 9"" flan pan with non PVC cling film. Then in a food processor add the base ingredients and process into a crumbly mix. The mix should be like crumble and not over processed. Using a spoon or your fingers squash the mix nice and firmly and in a sensual manner into the lined tin. Transfer to the fridge to set while you start on the topping.", "In a Vitamix or a good highspeed blender add the topping ingredients and blend
3
really well into a smooth and luxurious chocolate topping, you may need to use the prodder to get a nice smooth even blend. As tempting as it is don't lick! That is a naughty habit.
4
Pour and spoon the mix into your base and smooth it over with a spatular gently and evenly. As you go to the edges pull the cling film tightly so get a nice even finish. Transfer to the freezer for half an hour or until set. Remove from freezer and
5
using a sharp knife, heat the knife slightly over the gas hob and then slice into the cake, this will give you a nice sharp cut. Store in an air tight tin in the
6
fridge and try not to eat too much at once, this is a very rich tart and only a thin slice is advised at one time."]

1474

kcal

Calories

106

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Biscuit Base, 1 cup raw oat flour (ommit this if you are gluten intolerant), 1 cup cashew flour, 1 cup dehydrated almond flour (made from almond pulp), and more.

Yes, Private Moments Dark Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Private Moments Dark Chocolate Torte

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