Raspberry Truffle Torte

Serves 6-8
Can be vegan*

Ingredients

225g/8 oz raspberries
200g/7 oz plain chocolate (vegan)
175g/ 6 oz creamed coconut
100g/4 oz unsalted butter or Tomor*
30ml/ 2tbsp crème de cassis
200g/7 oz vegetarian/vegan* rustic style biscuits, crushed
For the coulis
225g/8 oz raspberries
to taste icing sugar
30ml/ 2tbsp crème de cassis

To decorate: reserved raspberries and sprigs of mint

Method

1. Lightly oil a 1 ½ lb loaf tin with a neutral oil and line the base and sides with baking parchment.

2. Reserve a few raspberries for decoration and roughly chop the rest. Set on one side.

3. Melt the chocolate, creamed coconut and butter/Tomor together over a gentle heat.

4. Stir the crème de cassis, raspberries and crushed biscuits into the melted mixture and mix well.

5. Pour the mixture into the prepared tin and lightly press down. Cover and chill for 3 hours or quick freeze for 1-2 hours.

6. Make the coulis: puree the raspberries in a food processor. Add icing sugar to taste. Add the crème de cassis and puree again. Strain the sauce through a nylon sieve to remove all the pips. Taste and adjust the sweetness again if necessary. Chill until required.

7. Unmould the torte and cut into thin slices. Cut each slice in half diagonally and arrange with one half overlapping the other on individual serving plates. Decorate with reserved raspberries, coulis, and mint sprigs, and serve.

© Copyright The Vegetarian Society 2002