Dark Chocolate Torte With Sour Cherries & Pistachios 🍒🍫 (Vegan)
Dark Chocolate Torte With Sour Cherries & Pistachios 🍒🍫 (Vegan)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, dark chocolate torte with sour cherries & pistachios 🍒🍫 (vegan). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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We Source Luxury Chocolates Based On Quality, Purity Of Ingredients And Flavour. Fresh Creams, Praline, Ganache, Gianduja, Truffle, Marzipan. Slowly, a little at a time, stir your coconut cream into the melted chocolate. Don't add too much or you'll lower the temp of the chocolate too quickly and risk splitting it.

To get started with this recipe, we have to prepare a few components. You can have dark chocolate torte with sour cherries & pistachios 🍒🍫 (vegan) using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Dark Chocolate Torte With Sour Cherries & Pistachios 🍒🍫 (Vegan):
  1. Prepare 200 g 70% dark chocolate
  2. Make ready 100 sour cherries (sweetened variety)
  3. Prepare 2 tbsp coconut oil
  4. Take 110 g raw pistachios
  5. Get 250 mls coconut cream carton (you can sub double cream if you prefer)
  6. Get Cocoa powder to dust at the end

When you are ready to make the torte, place the broken-up chocolate and butter in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Serve the torte with a generous dollop of Chantilly cream and some fresh cherries on the side. Pour in chocolate mixer and mix until well combined. Sift in flour and mix until combined.

Instructions to make Dark Chocolate Torte With Sour Cherries & Pistachios 🍒🍫 (Vegan):
  1. Start by melting the chocolate in the microwave. Stir in the coconut oil. Set to one side for a few minutes to cool slightly while you whip your cream.
  2. Whip the cream until it is nicely aerated. It doesn’t need to be too thickly whipped if you’re using the double cream.
  3. Slowly, a little at a time, stir your coconut cream into the melted chocolate. Don’t add too much or you’ll lower the temp of the chocolate too quickly and risk splitting it. Bit by bit fold in all the cream.
  4. Now stir in your pistachios and cherries. Mix gently and pour into a shallow lightly greased springform cake tin. I also lined the base with baking paper.
  5. Chill for 3-4 hours before turning out. Dust with cocoa powder and serve with ice cream, whipped cream or just on its own! Enjoy 😁

Pour in chocolate mixer and mix until well combined. Sift in flour and mix until combined. In a separate bowl, beat egg whites until stiff peaks form. Pour cake batter into prepared pan. Scatter cherries on top of cake.

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