Chocolate Bavarian Torte

Ingredients

1 package devil's food cake mix (regular size)

1 package (8 ounces) cream cheese, softened

1/3 cup packed brown sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

2 cups heavy whipping cream, whipped

2 tablespoons grated semisweet chocolate

Directions

Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.

Enjoy how rich and creamy this raw vegan chocolate torte is. This dessert is creamy, chocolatey, and filling, and it's made with healthy ingredients.

Ingredients: 2 cups walnuts. 1 cup dates, pitted. 1/2 cup cacao powder. 1/2 cup shredded coconut. Pinch of sea salt. 1 cup cashews, soaked for 4 hours. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup cacao powder. 1 tsp vanilla extract.

Instructions: Put walnuts, dates, cacao powder, shredded coconut, and sea salt in a food processor. Blend until everything is well mixed and sticky. To make the crust, press the mixture into the bottom of a springform pan. Using a blender, blend cashews that have been soaked, melted coconut oil, maple syrup, cacao powder, and vanilla extract until the mixture is smooth and creamy. Place the crust in the springform pan and pour the filling on top of it. A spatula can be used to make the top smooth. Fridge the torte for four to six hours, or until it sets. Take it out of the freezer and let it sit for a few minutes before cutting it up and serving it. If you want, you can add more shredded coconut or berries as a garnish.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy how rich and creamy this raw vegan chocolate torte is. This dessert is creamy, chocolatey, and filling, and it's made with healthy ingredients.

Ingredients: 2 cups walnuts. 1 cup dates, pitted. 1/2 cup cacao powder. 1/2 cup shredded coconut. Pinch of sea salt. 1 cup cashews, soaked for 4 hours. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup cacao powder. 1 tsp vanilla extract.

Instructions: Put walnuts, dates, cacao powder, shredded coconut, and sea salt in a food processor. Blend until everything is well mixed and sticky. To make the crust, press the mixture into the bottom of a springform pan. Using a blender, blend cashews that have been soaked, melted coconut oil, maple syrup, cacao powder, and vanilla extract until the mixture is smooth and creamy. Place the crust in the springform pan and pour the filling on top of it. A spatula can be used to make the top smooth. Fridge the torte for four to six hours, or until it sets. Take it out of the freezer and let it sit for a few minutes before cutting it up and serving it. If you want, you can add more shredded coconut or berries as a garnish.

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy how rich and creamy this raw vegan chocolate torte is. This dessert is creamy, chocolatey, and filling, and it's made with healthy ingredients.

Ingredients: 2 cups walnuts. 1 cup dates, pitted. 1/2 cup cacao powder. 1/2 cup shredded coconut. Pinch of sea salt. 1 cup cashews, soaked for 4 hours. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup cacao powder. 1 tsp vanilla extract.

Instructions: Put walnuts, dates, cacao powder, shredded coconut, and sea salt in a food processor. Blend until everything is well mixed and sticky. To make the crust, press the mixture into the bottom of a springform pan. Using a blender, blend cashews that have been soaked, melted coconut oil, maple syrup, cacao powder, and vanilla extract until the mixture is smooth and creamy. Place the crust in the springform pan and pour the filling on top of it. A spatula can be used to make the top smooth. Fridge the torte for four to six hours, or until it sets. Take it out of the freezer and let it sit for a few minutes before cutting it up and serving it. If you want, you can add more shredded coconut or berries as a garnish.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in a decadent and grain-free dessert with this Spiced Chocolate Torte. Made with almond flour, coconut flour, and a blend of warm spices, this torte is perfect for those following a Paleo diet. It's rich, moist, and incredibly satisfying.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 3 eggs. 1/2 cup almond milk. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free dark chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a 9-inch 23 cm round cake pan and line the bottom with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, coconut sugar, melted coconut oil, eggs, almond milk, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Mix until well combined. Fold in the dairy-free dark chocolate chips into the batter. Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the torte from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once completely cool, you can optionally dust the top with cocoa powder and garnish with extra chocolate chips or chopped nuts. Slice and enjoy this delicious grain-free spiced chocolate torte!

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in a guilt-free, grain-free, dairy-free, and vegan chocolate eggplant torte. This unique cake is rich and moist, with a hidden veggie twist that adds nutrition and a delightful texture. Perfect for those with dietary restrictions and a sweet tooth!

Ingredients: 2 cups cooked and mashed eggplant. 1/2 cup almond flour. 1/2 cup coconut flour. 1/2 cup unsweetened cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon sea salt. 1/2 cup dairy-free chocolate chips optional. 1/4 cup chopped nuts optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and grease a 9-inch 23 cm round cake pan. The cooked and mashed eggplant, flax eggs, melted coconut oil, almond butter, cocoa powder, baking soda, baking powder, vanilla extract, and sea salt should all be combined in a big bowl. Blend thoroughly until all components are thoroughly blended. Add chopped nuts and dairy-free chocolate chips to the batter, if desired. Distribute the batter evenly in the cake pan after pouring it in. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. After it cools, you can decorate or sprinkle cocoa powder on top. Enjoy your tasty Vegan Chocolate Eggplant Torte by slicing it!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in a guilt-free, grain-free, dairy-free, and vegan chocolate eggplant torte. This unique cake is rich and moist, with a hidden veggie twist that adds nutrition and a delightful texture. Perfect for those with dietary restrictions and a sweet tooth!

Ingredients: 2 cups cooked and mashed eggplant. 1/2 cup almond flour. 1/2 cup coconut flour. 1/2 cup unsweetened cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond butter. 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon sea salt. 1/2 cup dairy-free chocolate chips optional. 1/4 cup chopped nuts optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and grease a 9-inch 23 cm round cake pan. The cooked and mashed eggplant, flax eggs, melted coconut oil, almond butter, cocoa powder, baking soda, baking powder, vanilla extract, and sea salt should all be combined in a big bowl. Blend thoroughly until all components are thoroughly blended. Add chopped nuts and dairy-free chocolate chips to the batter, if desired. Distribute the batter evenly in the cake pan after pouring it in. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. After it cools, you can decorate or sprinkle cocoa powder on top. Enjoy your tasty Vegan Chocolate Eggplant Torte by slicing it!

Prep Time: 15 minutes

Cook Time: 35 minutes