Chocolate and Cognac Torte (Vegan)
A dessert easily turned in to a vegan treat with no eggs and the use of soya cream and vegan biscuits.
Preparation time: 20 minutes Quantity: Serves 8 - 10 Cooking time: setting and melting time
Ingredients
100g / 4 oz crunchy biscuits
2 teaspoons sunflower oil
5 tablespoons liquid glucose
5 tablespoons cognac
400g dark chocolate - broken
230 ml double cream or soya cream
1/2 teaspoon vanilla extract
grated chocolate or cocoa to top
Method
- Line a 7 - 9 inch loose bottom tin
- Brush with the oil
- Crush the biscuits
- Sprinkle on the bottom of the tin
- Meanwhile melt the chocolate over a bain marie (in a bowl over a pan of simmering water)
- When melted, whisk in the cognac and the glucose
- Heat through for a few minutes
- Remove from the heat and whisk in the cream and vanilla
- Pour in to the tin over the crushed biscuits
- Set in the fridge overnight
- Serve dusted with cocoa