This super-easy chocolate torte takes less than an hour to make and is a real winner with vegans and non-vegans! The recipe is based on the one my colleague Alice made for our Viva! vegan bake-off. She said it was the first vegan dessert she made and is now one of her staples at home. I was really impressed with it not just because it tastes so good but because it has a good shine on top too! I adapted it from Oreos to Hobnobs as I prefer the flavour and added orange chocolate just because I like the combination but you could use ginger, raspberry, lemon, mint, or any other flavoured chocolate you like.
Base
- ¾ pack (200g) Hobnobs
- 80g vegan butter (I used Flora vegan block)
- 1tsp vanilla essence
Chocolate ganache
- 180g vegan dark chocolate
- 100g vegan orange chocolate (I used Galaxy Smooth orange)
- 250ml vegan double cream (I used a whole tub of Violife Viocreme)
- 50g vegan butter
- A pinch of salt
Method
- Pulse the biscuits in a food processor until finely ground, or place in a sandwich bag and bash them with a rolling pin.
- Melt the butter over a medium heat then tip in the biscuit crumbs and mix thoroughly.
- Press the mixture onto the bottom of a greased 9-inch spring-release cake tin and chill in the fridge while you make the filling.
- Place the chopped dark and milk chocolate in a glass bowl and set aside.
- In a small saucepan, heat the cream and vegan butter to a low boil.
- Pour the hot cream over the chocolate and let it stand for a couple of minutes then add the salt and whisk until smooth. If you have stubborn lumps of chocolate that won’t melt, put some water in the saucepan and heat and place your bowl over the pan to warm the mixture while continuing to stir.
- When you have a glossy, smooth mix, pour the filling mixture over the chilled biscuit base and put it in the fridge until set – for a minimum of four hours or overnight.
- It cuts a little easier if you take it out of the fridge an hour before serving.
- Serve with fresh fruit (blackberries, raspberries or strawberries) and either ice cream or whipped vegan cream (I like Oatly whipping cream).
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