Cream and Raspberry
Dark Chocolate Towers



These indulgent towers consist of a thick chocolate base disc containing cashew nut pieces and two plain, thinner chocolate discs. The two layers in between the three discs consist of fresh raspberries and a tofu-raspberry cream. The towers are topped with a little more of the raspberry cream and some raspberries and served with a raspberry coulis. For a nut-free version, use three plain chocolate discs instead. here for Vegan Volumes' recipe archive...

For the Discs:

350g vegan dark chocolate
60g cashews, roughly crushed

To make the plain chocolate discs for the tower:

Melt 260g of the chocolate by placing it in a bowl above a pan of boiling water. Line a 30cm x 24cm baking sheet with greaseproof paper. Spread the molten chocolate into a thin layer across the whole sheet. Lay the sheet flat and allow to harden at room temperature. When the chocolate layer is just solidifying, cut at least eight 7cm discs (using a biscuit cutter). (The towers will require eight of these discs, but it is worth making some extra ones in case any break.) Once cut, place the tray in a fridge until the chocolate fully hardens.
When ready to use, gently peel off the excess chocolate (which may be saved for use in another recipe) from around the cut discs, leaving the discs intact on the greaseproof paper. The discs are quite fragile, so try to handle as little as possible.

To make the base discs for the tower:

Melt the remaining 90g of chocolate, then add the crushed cashew nuts. Mix together, and spoon the mixture onto grease proof paper in four circular “pools”, roughly 7cm in diameter. Allow to harden at room temperature. Place in a fridge until required.

For the Coulis:

700g raspberries
30g (3 Tbsp) unrefined icing sugar

Select the best raspberries and reserve them for constructing the towers (9 for each tower). It is best to try to get them all to be the same height.
Liquidize the remaining raspberries then pass them through a sieve to remove the pips. Add the icing sugar (more if required, to taste, although it should be a little tart).

For the Raspberry Cream:

400g firm silken tofu
30g (2 Tbsp) coulis (made earlier)
10g (4 tsp) unrefined icing sugar

Liquidise the tofu until smooth. Stir in 2 tablespoons of the coulis made earlier, and the icing sugar, until well mixed.

To Serve:

Construct the tower by placing one of the cashew-chocolate discs on a plate, and place 1-2 tablespoons of the raspberry cream in the centre of the disc. Then place 3 raspberries towards the outside of the disc, equidistant from each other.
Place a plain chocolate disc on top of the three raspberries and cream. Repeat, but in this layer offset the raspberries from those in the layer below. Top with another chocolate disc. Place a little more cream on top, and arrange three raspberries on the cream.
Pour a quarter of the raspberry coulis around the edge of the plate.
Repeat for the other three towers.

Serves 4

Recipe by Helen Edwards

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