RAW DATE NUT TORTE
In the process of making this easy dessert right now. I have the base made and it is delicious. Who knew Raw could be so good!!!! Found the recipe by Alice Cohen The Raw Food Diet. Can't wait to serve it up! Prep time does not include soaking time. Edited to add- I just made this again for my DIL and found it is much prettier with chopped walnuts on top.
Provided by RaWziLLa
Categories Dessert
Time 15m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
- In a food processor, combine dates and lemon juice until smooth and creamy.
- Spread the frosting on top of the torte.
- Sprinkle on chopped walnuts (optional).
- May or may not refrigerate before serving. Firmer for cutting if refrigerated.
Nutrition Facts : Calories 282, Fat 15.5, SaturatedFat 1.5, Sodium 4, Carbohydrate 37.5, Fiber 3.9, Sugar 27.2, Protein 4.8
BROWNIE TORTE
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. -Candace McClure, Brookville, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 586 calories, Fat 38g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
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