Vegan Chocolate Hazelnut Torte

Prep Time: 15min, Cook Time 35min, Serves 8

ingredients

200g Dark Chocolate (vegan)

200g Silken tofu

1 tsp vanilla

½ cup aquafaba (liquid from a can of chickpeas)

1 tsp white wine vinegar

2/3 cups caster sugar

1 cup hazelnut meal

1/3 cup plain flour (or GF flour)

1 tsp baking powder

1 tsp instant coffee powder

1 Tub Halo Top Chocolate Hazelnut Ice Cream

¼ cup Hazelnuts, roughly chopped and roasted

2 Tbsp Chocolate Sauce

METHOD

Preheat oven to 180C. Line the base of an 8-inch spring form tin with baking paper and grease the sides.

Blend Tofu and vanilla in a blender until smooth. Melt chocolate in a bowl over a saucepan of water. Remove from heat and fold through silken tofu, hazelnut meal, plain flour, instant coffee and baking powder.

Whip aquafaba and vinegar in a bowl with electric beaters until stiff peaks form. Once stiff peaks form gradually start adding sugar whipping well after each addition.

Carefully fold half the aquafaba through cake batter until well combined. Then carefully fold though the remaining aquafaba until just combined, gently pour the mixture into the cake tin. Bake in the oven for 30mins, then gently pour into cake tin. Bake for 30mins, allow to cool completely.

Top with scoops of Halo Top Chocolate Hazelnut Ice Cream, hazelnuts and drizzle with chocolate sauce to serve.