Raspberry Chocolate Torte

28 ingredients
10 steps

Ingredients

  • 1 58 pints honey dates, pitted
  • 2 18 cups raisins
  • 1 18 cups almond butter
  • 2 18 quarts round almonds
  • 1 58 cups cocoa powder
  • 1 dash cinnamon
  • 1 12 tablespoons vanilla extract
  • 1 18 cups honey dates, pitted
  • 1 18 cups dried cherries
  • 12 cup coconut butter
  • 1 18 cups almond butter
  • 1 dash cinnamon
  • 2 18 teaspoons vanilla extract
  • 34 cup cocoa powder
  • 2 18 quarts raspberries
  • 2 18 cups honey dates, pitted
  • 1 cup pine nuts
  • 1 tablespoon lemon juice
  • 1 dash white pepper
  • 12 teaspoon salt
  • 1 dash water, to cover
  • 2 78 cups carob powder
  • 2 78 cups olive oil, cold-pressed organic
  • 2 18 quarts water
  • 1 18 cups agave nectar
  • 87 12 honey dates, pitted
  • 1 12 tablespoons cinnamon
  • 12 cup vanilla

Directions

  1. 1
    To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
  2. 2
    To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
  3. 3
    Make the Raspberry Coulis by blending raspberries and honey dates with enough water to cover.
  4. 4
    Put the coulis between the 2 layers.
  5. 5
    Stack the 2 layers.
  6. 6
    Make the Creme Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
  7. 7
    Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
  8. 8
    After stacking the 2 layers.
  9. 9
    Garnish with the Coulis, Creme Fraiche and Carob Sauce.
  10. 10
    You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.

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