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Easy Rich Chocolate Torte Recipe




  • 2tsp amaretto
  • 125g vegan butter
  • 100g icing sugar, plus extra for dusting
  • pinch of sea salt
  • 200g good-quality dark chocolate (ensure vegan), broken into even squares
  • 180g vacuum-packed chestnuts
  • 1tsp cocoa powder, for dusting

To serve (all optional)

  • edible gold leaf
  • 1 or 2 clementines, peeled and sliced into rounds
  • vegan whipping cream, whipped to soft peaks
  • vegan dark chocolate, grated


Line a small 450g loaf tin with plastic wrap, ensuring there is overhang.

In a bowl, stir together the amaretto, vegan butter, icing sugar and salt. Use an electric whisk to beat until light and fluffy.

Bring a pan of water to a simmer and set a heatproof bowl over it, making sure the base does not touch the water beneath. Add the chocolate to the bowl and allow to melt fully, then leave to cool for a few minutes.

Meanwhile, add the chestnuts to a high-powered jug blender or food processor and blitz until they become a thick, smooth paste.

Stir the melted chocolate and chestnut paste into the beaten butter and sugar mix. Spoon into the lined loaf tin, cover with the overhanging cling film, then allow to chill overnight, or for at least 8–10 hours.

Remove the set torte from the fridge and carefully turn out onto a clean surface. Dust with icing sugar and cocoa powder.

Recipe courtesy of Easy Vegan Christmas by Katy Beskow (Quadrille). Photography by Luke Albert.


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