Happy February!- Triple Chocolate Truffle Torte

Tried to get a picture before it was completely eaten!

For a while now I have claimed the whole month of February as fair game for celebrating my birthday. Even though my actual birthday isn't until later in the month I find ways to celebrate all throughout February.  It's also rather convenient that with Valentines day also being in February there is plenty of chocolate for me...yum.

Dan and I don't celebrate Valentines day because we celebrate how much we love each other many times a year; whether it's a special dinner, a "date night," or just snuggling up to watch a movie. I get to be playfully demanding during my birth month and frequently use it as an excuse for slightly indulgent behavior. :P Dan is a very patient and understanding man, and he humors me the whole way.  How lucky an I?

Getting on to the deliciousness, you really should try this torte. It doesn't take a whole lot of effort, the ingredients are easy to find, and it is very rich and satisfying. If you are looking for a dessert that deserves the label "death by chocolate," look no further!

Triple Chocolate Truffle Torte  (Serves 12)
Crust:
1 C. Whole wheat flour
1/2 C. Vegan Butter or Vegan Shortening
1/2 t. Salt
1 T. White Vinegar
1t. Baking Powder
2 T. Cocoa powder
2 T. Agave (optional)

First Layer: (Mousse Layer)
1 pound Firm Tofu
10 ounces semisweet chocolate chips (or dark chocolate if you prefer)
1 t. Vanilla Extract
3 T. Maple Syrup

Second Layer:  (Ganache Layer)
3-4 Medium Avacadoes
2-4 T. Cocoa Powder
1 t. Vanilla Extract
1 t. Ground Cinnamon
1/4 C. Palm Sugar (or other granulated sweetener)
3 T. Water
Agave (to taste)


Make the Crust:
1. Preheat oven to 350 F. Mix all ingredients with your hands in a bowl until well combined.  Press crust into a greased or non stick spring form pan. Allow some crust to reach up the sides about 1 inch or so.
2. Bake for 15 minutes, remove from oven and allow to cool.

First Layer:
1. In a small sauce pan melt the chocolate chips (you can also use a microwave if you want to) over low heat stirring frequently so they do not burn. Once completely melted remove from heat, add maple syrup and vanilla and mix well.
2. In a blender place the tofu and the chocolate mixture and blend until very very smooth. Use a spatula to scrape down the sides and check for any remaining lumps of tofu.
3. Pour on top of (mostly) cool crust and spread it out so it's even. Place in fridge to cool while you prepare the Ganache Layer.

Second Layer:
1. Put all ingredients in blender and blend until very smooth. You may have to scrape down the sides with a spatula a few times but it's worth it! Keep in mind that granulated sweeteners may need additional time to dissolve so give the mixture an extra minute or two to set before the final tasting  to decide on the sweetness.
2. Pour and spread the second layer over the first.  Chill for 30 minutes before serving for best results.

Notes: There isn't much to say here other than the directions make this seem like it's going to take longer than it will. I made this in about 30 minutes.  The nice thing about this is that it's rich enough that you can eat/serve smaller servings so hopefully it will stick around longer! You can also freeze this if you like more of an ice cream cake consistency or if you want to make it ahead of time.

Happy February!

A close up of the layers.

Rhubarb Upside Down Cake

I'm a huge fan of rhubarb.  A really really big fan. So when I saw rhubarb appearing at the farmers market, (and I started having dreams about eating it) I decided to do something about it.  After tweaking the recipe several times I've finally come up with something that I'm quite happy with and is also quick to make.

*See Below

Rhubarb Upside- Down Cake
Makes one 9 inch cake.

One 9 inch cake pan

Cake:

1/2 C. Palm sugar

1-2 T. Earth Balance vegan butter

2 T. agave nectar

4 C. Rhubarb, sliced 1/4 inch thick

1 3/4 C. Whole wheat pastry flour

1 t. baking soda

1 t. sea salt

1 C. Palm sugar or granulated sugar

1/2 C. Coconut oil

1 C. Coconut milk
1 T. pure vanilla extract
Juice from one Lemon (about 2 T.)

1. Preheat the oven to 375 degrees. Generously grease pan with butter. It is wise to line the bottom of the pan with parchment paper to ensure nothing sticks.  Coat greased pan with 1/2 C. palm sugar. 

2. Spread rhubarb evenly in the bottom of the pan and drizzle with Agave nectar. Set aside.

3.   Whisk together flour, baking soda, and sea salt in a large bowl. In a smaller bowl whisk sugar, oil, milk, and vanilla extract. Add the wet ingredients into the dry until well blended. Whisk in lemon juice vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice).

4. Pour cake batter over rhubarb,  and bake until toothpick inserted into center comes out clean, about 45-50 minutes.

5. Cool cake for about 5 minutes in pan then place a plate on top, hold firmly and flip over to un-mold. Remove the parchment paper carefully (if you used any).

Fresh out of the oven!

In the end I think all my obsessing over this recipe really paid off.  Afterall, I got to make and eat this lovely cake 3 times in the pursuit!  It's become a favorite in my house so I'll probably have to make it again soon!

Notes: If you do not have palm sugar you can substitute brown sugar in equal amounts.  Maple syrup can also be used instead of agave nectar.


*Photo Courtesy of FreeDigitalPhotos.net.

No- Bake Carrot Cake!

So in the spirit of spring I have to share this amazing cake with you!  All you really need is a food processor and bam! Its done! This is the original recipe and while I like it, I had to give it my own personal touch!

This recipe yields about eight small servings and is a favorite around Easter.  You can make this ahead; just cover and refrigerate.  This cake is extra awesome because it travels really well, making it perfect for family get- togethers!

No- Bake Carrot Cake

3 C. carrot, finely grated (I use the attachment on the food processor)
2 C. pecans, ground in a food processor
1/4 C. raisins, roughly chopped
1 t. nutmeg
1 1/2 t. pumpkin pie spice
1 C. dates, pitted
1/2 C. fresh orange juice
1/2 t. salt
1/2 t. orange zest
1/2 C. desiccated coconut

1. Put carrots, pecans, raisins, salt, zest, spices, and coconut in a large bowl.
2. Process the dates with the orange juice until smooth.  Add to bowl and mix well. 
3. Now you can form them into the shape you desire.  I use a small sour cream container as a mold and I end up with two cakes (like the one pictured).  You can also make one large cake using either a mold or your hands and a plate.

Creamy Frosting

1 1/2 C. cashews (raw or roasted, but not salted)
1/2 C. water
2 T. agave
3 T. coconut oil
1 T. vanilla
1/4 t. fine sea salt

Blend everything in a food processor until smooth.

Notes: I usually chill the cake and the frosting before attempting to frost the cake.  This makes frosting the cake easier but by no means is necessary.  Many times I have skipped any kind of chilling and just frosted the cake at room temperature.  If your gentle, it will turn out fine!

Once you are done frosting the cake you can chill it to help it firm up a bit if you like.  I usually let it sit out for about 20 minutes before serving.  Helpful tip: don't tell anyone its raw (unless they ask), enjoy the moment when they try to figure out how the delicious cake they are eating is constructed!