Bejeweled Chocolate Torte

A rich and luxurious chocolate dessert and not a refined sugar in sight. Fit for a Kyoot Kween by @reeniekarim 🍰❤️

Ingredients

• 200 g apple sauce
• 150 g cashew yogurt
• 35 g neutral oil
• 220 g coconut sugar
• 100 g cocoa
• 130 g flour
• 9 g sodium bicarbonate (baking soda)
• 4 g baking powder
• 150 ml oat milk
• 200 g or 4 bars Kyoot Original dark chocolate
• 120 ml kombucha

• 150 ml oat milk
• 150 g Kyoot Original dark chocolate
• 10 ml coconut oil
• Any fruit or jewels of your liking. Pomegranate arils are highly recommended.

Directions

• Preheat your oven to 175 degrees Celsius. Prepare a 9 inch springform pan by oiling the insides to prevent potential torte stickage.
• In a large mixing bowl, combine the apple sauce, cashew yogurt, oil, and sugar until the sugar is completely dissolved and no granules remain. Set aside.
• In a medium bowl, whisk together the cocoa, flour, baking soda, and baking powder until all the ingredients are uniformly incorporated. Fold the dry ingredients into the large bowl of wet ingredients until no streaks of flour remain—forming a stodgy paste. Don’t worry about this off putting texture!
• Roughly chop your 200 g of Kyoot chocolate. In a small pot, warm the oat milk on low heat until you see visible steam rising from the pot. Once steaming, remove the pot from the heat and add the chopped chocolate to the pot. Making sure the chocolate is mostly covered by milk, let it rest and melt into the milk for 2 minutes.
• After waiting patiently, whisk the melted chocolate mixture until smooth and then add it to the large bowl with your pasty batter. Fold in the chocolate until mostly combined—but don’t overmix!
• Finally, add the kombucha and fold your batter until it is fully incorporated, with only small, miniscule lumps remaining. Pour the batter into your prepared pan and bake in the oven for 23-25 minutes, or until the center of the cake does not depress inwards when you poke it. It should have a slight spring, indicating that the center of the cake is baked through.
• Let the cake cool and rest for at least an hour. The center of the cake will slowly deflate, creating a very slight welled shape. This is desirable and an indicator that your torte will be rich and fudgy!
• While the cake cools, make the ganache by once again chopping your chocolate, heating the oat milk in a small pot, and removing it from the heat once steaming. Add the chopped chocolate and wait for another two minutes. Once the chocolate has had a chance to melt, add the coconut oil and whisk together until no streaks of coconut oil remain and you’re left with a shiny ganache.
• Remove your torte from its springform sides. Pour ganache onto the torte and adorn the top with edible jewels of your choosing. Let the decorated torte cool for another 15 minutes in the fridge, allowing the ganache to solidify into a luscious, dark chocolatey layer.
• Slice, serve, and be Kyoot!