Spice up your day with a sinfully delicious vegan Mayan chocolate torte, inspired by Lasse Hallström’s charming romantic-drama: Chocolat!
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The Story
Chocolat (2000) takes place in a remote French village, where tranquility and tradition reign supreme, during the winter of 1959. A sly northern wind heralds the arrival of Vianne (Juliette Binoche) and her imaginative young daughter.
In a matter of days, the pair disrupts the status quo by establishing “Chocolaterie Maya”—just in time for Lent— across the street from a local church. Vianne’s charming chocolate shop quickly becomes a safe haven, where lost souls exchange gifts, laughter, stories, and pearls—or shall I say truffles—of wisdom. She possesses a special gift, inherited from her Mayan mother, for guessing peoples’ favorite chocolate confections. Her magical chocolate opens eyes, inspires camaraderie, and revives the community’s heart.
My Take: Chocolat (2000)
While watching the surreal film, one can’t help but dream about setting up a decadent chocolaterie. From rose creams and chocolate mendiants to spiced hot chocolate, the array of decadent sweets is seemingly endless. Besides being a stunning feast for the eyes, Chocolat warms the heart!
The Recipe: Vegan Mayan Chocolate Torte
When Vianne offers Luc—an isolated young boy—a thick slice of rich chocolate cake, he politely responds: “I’m not supposed to.” His witty grandmother—played by Dame Judi Dench—encourages: “Don’t worry so much about not supposed to.” After taking a bite, the boy slowly comes to life. This encounter is brief, but it reminded me of the special bond I had with my own grandmothers. We need family members and friends to remind us that some rules are meant to be broken.
Speaking of which, how does a flourless Mayan dark chocolate cake sound? Originally consumed as a liquid, Mayan chocolate was made from cocoa beans, chili peppers, and water. In Chocolat, Vianne pays homage to her mother’s Mayan roots by elevating chocolate with dynamic spices. I admire how she pushes boundaries in the kitchen and lif—only one reason why I crafted the vegan Mayan chocolate torte!
Vegan Mayan Chocolate Torte
Equipment
- 8" Round Cake Pan
- Measuring Cups & Spoons
- Mixing Bowls
- Double Boiler or 2 Pots
- Whisk
- Spatula
- Knife
- Shallow Pan
Ingredients
Vegan Mayan Chocolate Torte
- 1 cup almond flour
- ¼ cup Guittard grand cacao drinking chocolate (53%), plus extra for dusting the pan
- 2 teaspoons espresso powder (Medaglia D'Oro Espresso Instant Dark Roast Coffee)
- ¼ teaspoon sea salt
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅔ cup bittersweet chocolate chips
- 8 tablespoons vegan butter
- 5 tablespoons Bob's Red Mill Egg Replacer
- ⅝ cup water
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
Toppings
- ¼ cup sliced almonds
- 6 tablespoons coconut whipped cream (Reddi-wip)
- 1 dash cayenne pepper
Instructions
Vegan Mayan Chocolate Torte
- Preheat the oven to 350°F.
- Coat your 8" cake pan with vegan vegetable shortening (or non-stick spray) and dust with cocoa powder, slowly rotating the pan for an even distribution.
- Mix together the almond flour, Guittard drinking chocolate, espresso powder, sea salt, nutmeg, and cinnamon.1 cup almond flour, ¼ cup Guittard grand cacao drinking chocolate (53%), plus extra for dusting the pan, 2 teaspoons espresso powder, ¼ teaspoon sea salt, ¼ teaspoon nutmeg, ½ teaspoon cinnamon
- In a double boiler (see below), melt the chocolate and butter together. Alternatively, you can microwave the mixture in 15 second increments, stirring until smooth.8 tablespoons vegan butter, ⅔ cup bittersweet chocolate chips
- Whisk the egg replacement powder in water. Allow the vegan "egg" to rest for one minute. In a large bowl, mix it with coconut sugar and vanilla extract.5 tablespoons Bob's Red Mill Egg Replacer, ½ cup coconut sugar, 1 teaspoon vanilla extract, ⅝ cup water
- Add your melted chocolate to the wet and dry ingredients. Stir everything together.
- Pour your batter into the greased cake pan.
- Bake the cake for 38 to 43 minutes, until your knife or toothpick comes out clean.
- Take out your cake from the oven. After 5 minutes of cooling in the pan, remove the torte and let it rest on a cooling rack.
Toppings
- Toast your almonds in a shallow pan at 350°F for 8 minutes.¼ cup sliced almonds
- Decorate your cake with coconut whipped cream.6 tablespoons coconut whipped cream
- Sprinkle a touch of cayenne pepper to add a new flavor dimension!1 dash cayenne pepper
Notes
- I recommend using a springform cake pan (this one works well) to prevent your cake from sticking to the bottom. It makes the transfer to a cooling rack much easier, especially since the cake is a little crumbly when fresh out of the oven!
- You can find the Guittard drinking chocolate here!
- Double Boiler Method: Fill a pot with water and boil. Place your chocolate and butter in a kitchen-grade metal, glass, or ceramic bowl. The steam from the boiling water will melt your ingredients. Be sure to watch and stir!
- Allow the cake to solidify in the fridge for 30 minutes or overnight for the perfect, fudgy consistency!
