Saturday, April 7, 2012

Cornucopia's Recipe for Chocolate Silken Torte (vegan cheese cake)

Cornucopia's recipe for Chocolate Silken Torte (vegan cheese cake)

This recipe for a vegan chocolate silken torte aka a vegan cheese cake is from Cornucopia's cookbook, who are vegetarian whole foods restaurant located in Dublin. A vegetarian restaurant that have taken Dublin by storm through churning out great vegi dishes time after time!  I am also excited to say that they are currently working on their second cookbook 'The Green Cookbook', which will include fully vegan and plant based recipes from Cornucopia's renowned chef, James Burke.

This was my first attempt at vegan cheesecake. I was very inspired by the silken tofu cakes I had in London (in a below post). So I tried given Cornucopia's vegan Chocolate Silken Torte recipe a go.

This recipe is hands down AMAZING! The cake however is very time consuming and expensive to make and takes a lot of patience but it is worth it. What is even more worth the wait is getting the opinion of how the 'cheesecake' tastes by people who don't know it's vegan. They always say you wouldn't know it was vegan, it tastes THAT good. So that's a good sign it's a great recipe right?!
The recipe lends its cheese cake like texture to the firm silken tofu. The texture at first made me feel a bit suspicious at first but once blended and baked you wouldn't even know its tofu.

Some recipe alterations I have noted:The recipe says leave set for 2 hours but its still runny and not firm at this stage. It takes at least 5 hours or even overnight in a fridge to completely set and firm up.

Chocolate Silken Torte - Vegan Cheese Cake

The Cheese Cake Filling:

  • 2 packets of silken tofu (700g). Can find it Nourish health food stores. 
  • 200ml soya cream. 
  • 175g Tahini. 
  • 120ml vegetable/sunflower oil. 
  • 200g golden syrup. 
  • 2 tbl spoons corn flour/starch 
  • 225g chocolate.

The Biscuit Base:

  • A packet of vegan biscuits. 
  • Margarine. 
1. To make the biscuit base:
You can either make your own biscuit base with a simple flour, margarine and sugar mixture or just crush a pre bought packet of vegan biscuits. When you either bake the biscuit base or crush your pre bought biscuits, add enough melted margarine to evenly cover and wet the biscuits. Press the mixture into the base of a lined spring from tin and place into the fridge. 

2. Melt chocolate: Place the 225g of chocolate into a glass bowl and place on top of a pan with hot boiling water and stir until melted.

3. The cheesecake mixture: Add all of the required ingredients (minus the chocolate)and place in a food processor and blend until smooth.

4. Place about half or a quarter of the silken tofu mixture on top of the biscuit base lined tin.

5. Add the melted chocolate to the remaining cheesecake mixture and mix. Place that mixture on top of the cake.
Stick a fork in and make swirl motions to create a marble effect but that didn't really work for me!

6. Cover with cling film and leave to set in the fridge for several hours. Once a knife comes out clean, you're good to go!

1 comment:

Lottie said...

Looks great Hannah! Made this yesterday using cacao and frozen raspberries instead of melted choc and tahini and it turned out well. I'm keen to try the tahini next though, imagine it gives it a lovely flavour and texture!