Raspberry Chocolate Torte by The Fat Foodie

The other day I made dairy-free chocolate truffles and I was so impressed with the truffle mixture that fills them that I decided to try and use it in another recipe. As I was eating the dairy-free chocolate truffles it occurred to me that the truffle mixture is very similar to a ganache, a rich, creamy chocolate filling mixture that is traditionally used to fill chocolate shells. I knew that the ideal counterpart to the smooth, silky chocolate ganache would be a biscuit base, so I proceeded to make a raspberry chocolate torte with it.

I had a pack of fresh raspberries in the fridge, a brilliant low FODMAP fruit to have at hand, and it was the perfect partner to adorn the top of the chocolate torte, providing a tart, zesty freshness that helped to cut through the sheer richness of the chocolate ganache filling of the torte. I made one whole raspberry chocolate torte in a tart tin, but you could easily make individual ones in individual tart tins, ramekins or little glasses.

After taking the first bite of my slice of raspberry chocolate torte and letting the ganache filling slowly melt on my tongue, the thought flashed through my head that this recipe should really be named Death by Chocolate, due to its utterly shameless worship at the altar of the humble cocoa bean. It’s rich, it’s creamy and you certainly would not be able to tell that it’s actually completely dairy-free. It’s quite frankly a chocolate lover’s heaven. It’s as simple as that.

Ingredients for the biscuit base:

100g gluten-free digestive biscuits (most are dairy-free too)

50g butter or coconut oil (melted)

Ingredients for the torte filling:

200g dark chocolate

160ml tinned coconut milk

28g (2 tbsps) coconut oil

100g fresh raspberries (for decoration)

Method:

Select a tart tin to use for the raspberry chocolate torte and line it with greaseproof paper. Set to one side.

Either by hand or by using a food processor, crush the digestives until they are fine and then mix in the melted butter/coconut oil. Press into the base of the baking tin until flat and then leave to cool in the fridge.

Break up your chocolate and melt it in the microwave, stirring it really regularly so that it doesn’t burn. Once it’s melted stir the coconut oil in, letting it melt into the chocolate and then set the bowl to one side.

Heat the coconut milk in the microwave until it’s hot to the touch.

Slowly and gently stir the coconut milk into the melted chocolate until it’s all combined together. Pour it on top of the biscuit base, top with the fresh raspberries and leave it in the fridge to set until firm. Serve.