Chocolate Mousse Torte with Blood Orange and Almond


  • 1 cup cooked sweet potato
  • 3/4 cup avocado flesh (about 11/2 avocados)
  • 1/2 cup cacao powder
  • 1/4 cup maple or rice malt syrup
  • 1/4 cup stevia
  • 2 tbsp almond meal
  • 2 tsp baking powder
  • zest of 1 blood orange
  • 80g vegan dark chocolate, melted
  • 1/4 cup slivered almonds, toasted
  • glaze
  • 80g dark chocolate, extra
  • 2 tsp almond or rice milk
  • 1 tsp coconut oil
  • to decorate
  • slivered almonds
  • 1 blood orange
  • cut thinly


  1. Combine all torte ingredients except the almonds the in the bowl of a food processor until smooth. Stir in the almonds by hand

  2. Line the base of a 20cm round spring form pan with baking paper and grease the sides. Pour the mix into the pan and spread evenly

  3. Bake at 160C for 30-40 mins or until set and just starting to pull away at the sides (it will still be soft)

  4. Allow to cool before topping with the glaze

  5. Meanwhile, to make the glaze, melt together all ingredients gently in a small saucepan, do not overheat. Allow to cool slightly

  6. To make the orange twirls, cut into the middle of a thin orange slice then twist each side in the opposite direction

  7. Spread a small amount of glaze over the cake then top with orange twirls and some extra almonds

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