Seva’s Chocolate-Raspberry-Hazelnut Torte

3.8 (2 reviews)

For the Chocolate-Tofu Filling:
4 oz. unsweetened chocolate
14 Tbsp. maple syrup
10 oz. soft tofu, at room temperature

• In a double boiler, stirring often, melt the chocolate and 10 Tbsp. of the maple syrup. Cool slightly.
• In a blender, purée the chocolate mixture, the remaining syrup, and the tofu until very smooth. Set aside.

For the Hazelnut Meal:
2 cups hazelnuts

• In a 300ºF oven, dry roast the hazelnuts for 30 minutes.
• Cool to room temperature and reserve 8 nuts to use as a garnish. In a food processor, grind the remaining nuts, forming a course meal. Set aside 1/2 cup to use as a garnish. The remaining meal will go into the body of the cake.

For the Couscous Mixture:
2 1/2 cups water
1 1/2 cups vegan sugar (try Sucanat)
1/4 cup cocoa powder
1 cup couscous
1 Tbsp. Frangelico liqueur
1 Tbsp. Chambord liqueur

• In a heavy saucepan, stir together the water, sugar, cocoa powder, and couscous. Bring to a simmer and cook until thickend, stirring often.
• Remove from the heat and stir in the liqueurs.

To Assemble:
1 cup seedless raspberry jam

• Press the couscous mixture evenly into the bottom of a 9-inch springform pan. Sprinkle the hazelnut meal reserved for the body of the cake over the couscous. Cover with the chocolate-tofu filling and smooth with a spatula.
• Refrigerate for 2 hours, or until completely set.
• Heat the raspberry jam until spreadable. Spread a thick layer over the top of the cake and sprinkle with the remaining hazelnut mixture. Cut into 8 slices and garnish each with a roasted hazelnut

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind