Healthy Dark Chocolate Torte (Pie) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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***Inspired by Alton Brown's Moo-less Chocolate Pie.*** Happy New Year! I am happy to present this decadent and (yes!) healthy recipe for an awesome dessert which I made for Christmas dinner 2011, not knowing what it would taste like. Oh my! I would never have guessed it wasn't totally sinful if I didn't already know. You rarely can go wrong w/an Alton Brown recipe, so I knew it'd be good, just not *this* good! Silken tofu: where have you been all my life?!? Note: I have made a few minor adjustments to ingredients and order of incorporation, which worked better for me, and hopefully will for you, too. Prep time includes 2 hours for chilling in the refrigerator post-assembly. (The original recipe can be found here: /videos/alton-browns-dairy-free-chocolate-pie) Ingredients:
12 ounces dark chocolate chips (ghirardelli 60% cacao) |
1 lb lowfat silken tofu (aka lite firm silken tofu) |
1 tablespoon honey (rare hawaiian organic white) |
1 teaspoon real vanilla extract (madagascar bourbon) |
1/3 cup coffee liqueur (optional) or 1/3 cup other liqueur (optional) |
9 inches chocolate wafer pie crust |
Directions:
1. Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
2. Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
3. Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute). Add in the vanilla extract (and optional liqueur) and pulse 20 seconds or so until incorporated.
4. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
5. Serving suggestion: Top with chocolate sprinkles. Garnish with raspberry puree and fresh raspberries.
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