As far as I am concerned, dark chocolate and orange are a truly timeless flavour combination when it comes to desserts. All vegan chocolate orange treats have that je ne sais quoi which makes them simply perfect, but cakes indeed hold a special place in my heart.
And even though it has a striking appearance, this little vegan fudge brownie torte is quite simple to make. Completely dairy-free and egg-free, it is velvety and smooth, with vibrant citrus notes coming through so brightly.
Due to it having a brownie base, I recommend letting it stand at room temperature for 10-15 minutes before serving, so it softens up slightly and completely melts on each bite. Do serve it with strong coffee, as it pairs oh-so-well with the chocolate and citrus notes.
Ingredients
For the fudge brownie base
100 grams plain flour
25 grams unsweetened cocoa powder
1 teaspoon baking powder
70 grams vegan block butter
100 grams dark chocolate (75% cocoa solids)
100 grams granulated sugar
150 grams vegan vanilla yoghurt
1 teaspoon dark rum
60 millilitres aquafaba
1 heaping teaspoon vanilla bean paste
For the fresh orange filling
150 grams fresh orange segments
150 grams granulated sugar
1 ½ teaspoons cornflour
30 millilitres cold water
For the vegan dark chocolate mousse
200 millilitres plant-based double cream
100 grams dark chocolate (80-85% cocoa solids)
Preparation
Start by making the fresh orange filling. Segment two or three large oranges and place the fruit into a heavy bottomed saucepan, along with the sugar, and place it over medium heat. Let it come to a boil, and then cook for about 10 minutes, stirring quite often, until all the liquid evaporates.
Dissolve the cornflour in cold water and add it to the orange jam. Mix vigorously and cook for a minute or two, until thickened. Remove it from the heat, transfer it to a small bowl, and let it cool down completely. This can also be done the night before.
For the vegan dark chocolate mousse, chop up the chocolate finely, and place it into a heavy saucepan or a medium pot, along with the plant double cream. Place the saucepan over medium heat and let everything melt together slowly. Do not rush this process so the chocolate does not burn.
Once everything is melted and smooth, remove it from the heat, cover the top with a piece of cling film or baking parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4-6 hours, so it can whip up.
Once the fillings are cool, make the vegan fudge brownies. Turn on the oven to preheat to 180°C. Sift the flour with the cocoa powder and baking powder, and set it aside. Chop up the vegan dark chocolate finely, add it to a small saucepan, and add in the vegan butter and sugar. Melt it over low heat or in the microwave, and set it aside to cool down slightly. In a separate medium bowl, whisk together the vegan yoghurt, rum, aquafaba and vanilla.
As soon as the chocolate is ready, add the liquid ingredients to the dry, and whisk until only incorporated. Whisking any further can make the brownies tough later on. Line a small (15 cm) round cake pan with baking parchment, transfer the batter, and bake in a nicely preheated oven, at 180°C, for about 25-30 minutes.
Test it with a toothpick, and if there are only a few moist crumbs clinging to it, it is ready. Brownies are supposed to be like that. Remove them from the oven, and let them cool down in the pan, preferably to room temperature.
Once you are ready to assemble, take the vegan chocolate mousse out of the refrigerator, and whip it with an electric mixer on high until stiff peaks form. Stir around the cooked jam a bit, to loosen it up, as well.
Place the brownie layer on the serving platter, line it with a strip of acetate, and close a cake ring tightly around it. Add all of the orange jam and spread it nicely. Finally, add the vegan mousse, and if you want, make a decorative pattern on the top with a bit of the mousse, although that is completely optional. Place the torte in the refrigerator for at least 8 hours and serve well-chilled, preferably with strong coffee. Yields 12 generous servings.
