Instead there's avocado. Those readers edging slowly away from their screens, please come back. The avocado acts in the place of cream or cream cheese to create a smooth, rich chocolately filling.
Bleurgh, I hate avocado, you're thinking. You won't even know it's there. Like a master thief, it will disappear into that fudgey, dark chocolate topping, and no-one need be any the wiser, unless you tell them. This would make an ideal dinner party dessert; crowd-pleasing and suitable for people with varied diets. Did I mention you only need four ingredients?
I used gluten and wheat-free digestive biscuits for the base of mine (these are usually available in most larger supermarkets), but if you want to go for a full-slut-chocolate-fest you could use Caleigh's gluten-free bourbon biscuits and dispense with the coconut. Scrumptious.
'Counterfeit' Chocolate Torte
You will need:
For the base
- 200g gluten-free digestive biscuits
- 100g creamed coconut (this is just 100% coconut in a block: look in the world food aisle, it comes in little cardboard packets).
For the torte
- 2 large ripe avocados
- 250g dark chocolate (check the back to see whether it is dairy free)
- Cocoa powder, to decorate
- Pre-heat the oven to 180C/350F/Gas Mark 4.
- Crush the biscuits into fine crumbs, either using a blender (fast) a zip-lock bag and a rolling pin (less fast) or crushing in a bowl with a wooden spoon (slow but good for releasing aggression). Tip into a large bowl.
- Measure out the creamed coconut from the block and then grate or finely chop it into a separate bowl. Add several splashes of hot water and mix well until is has formed a fluid paste and no lumps remain.
- Spoon into the biscuit crumbs and stir well to combine.
- Tip into a 20cm round tin with a removable base and push into an even layer, making sure the sides are well covered and pushed down.
- Bake for 10-12 minutes. Cool on the side until ready to use.
- Halve the avocados and scoop the flesh out into a large bowl.
- Cream with a hand-blender or mash with a fork until the avocado has formed a smooth paste. (If your avocados aren't quite ripe enough, or you're worried about lumps, push the avocado paste through a mesh sieve so that it is completely smooth).
- Break up the chocolate and melt in a bain-marie (a glass bowl set above a pan of boiling water) or in the microwave in 20 second bursts, stirring in between.
- Pour into the avocado and beat well until fully combined.
- Tip onto the biscuit base, pushing to the edges and smoothing over the top.
- Cover and chill in the fridge for at least an hour.
- Before serving, remove from the tin and dust with a layer of cocoa powder.