As someone traveling this “Real Food” journey, I do try to incorporate more nutrient dense foods into my family's diet. However, I am also happily learning how to turn a delicious sounding standard baked good recipe into a nourishing soaked flour or sourdough treat. In years past, I have been more of a recipe follower and less of a recipe trail blazer. I am quick to admit that all of this tweaking is quite freeing… and addicting! Enjoy the latest experiment… and success!
Here is a very delicious and easy, soaked, whole-grain chocolate cake. It does not require all of the squooshing as in my recent muffin recipe! The original recipe made this torte as a double decker with filling in the middle and on top. We found a sliver of single layer to be just enough. I cut the second round as brownies and saved a jar of the filling to be used as a dollop on top if I so desired. My boys (all of us, really) enjoyed them equally as well plain.
This recipe is adapted from The Enchanted Broccoli Forest by Mollie Katzen.
Chocolate Torte Ingredients
- 2 cups whole grain flour of choice
- 2/3 cup plain yogurt (or coconut milk plus 2 teaspoons of an acid such as lemon juice or apple cider vinegar)
- 1/2 cup milk (or fermented dairy or whole coconut milk thinned to a milk consistency)
- 1/2 cup melted butter or coconut oil
- 1/2-3/4 cup honey (how sweet do you like your treats?)
- 2 eggs
- 1/2 cup cocoa (my cocoa is a blend of natural and Dutched cocoa.)
- 1-1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Yogurt Cheese Frosting Ingredients
- 1-1/2 cup yogurt cheese* (other mild creamy cheeses or greek yogurt can be used here, too.)
- 1 teaspoon pure vanilla extract
- 1 teaspoon or more of freshly grated lemon zest (I used more – any citrus zest would work here.)
- 3 tablespoons raw honey
Make The Yogurt Cheese
*These are directions to make your own yogurt cheese, if you want to do this instead of using another mild, creamy cheese that's on hand.
The night before I made the Chocolate Torte, I took about 3 cups of my homemade yogurt and strained it in my fridge. I use jelly bags for my strainers, and they work wonderfully. As you can see, I tie them with their own draw strings to the shelves of my fridge above a bowl. In the morning, I can easily remove the yogurt cheese from the bag and place it into a container for use as sour cream, cream cheese, ice cream, frosting… The whey can then be poured into a glass jar to be used for soaking and fermenting.
Make The Chocolate Torte
In a medium size bowl, stir together your 2/3 cup yogurt plus 1/2 cup of milk, fermented dairy, or coconut milk. Add 2 cups of whole grain flour. Stir well to combine. Cover and set aside for 8 to 24 hours.
When ready to complete your torte, preheat the oven to 350 degrees. Place an oven rack on the middle shelf, and butter (2) 9-inch round cake pans. I am sure other shapes and sizes would work just as well; just adjust baking times.
In a small bowl, combine melted butter or coconut oil, honey, eggs, cocoa, vanilla, baking soda, and salt. Whisk. Whisk. Whisk. Pour this mixture onto your soaking dough. Using a hand held beater, mixer, or a wooden spoon, mix until smooth. I used the beater and was thrilled with the results.
Pour batter into your prepared pans. Bake for 20 to 30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes or so before turning them onto a cooling rack. Oh, delicious.
Make The Yogurt Cheese Frosting
While cakes are cooling, prepare your yogurt cheese topping. Combine yogurt cheese, vanilla, zest, and honey in a bowl. Stir to combine. Taste. Oh, mercy. So good! Put in fridge until your torte is cool and ready to top.
Frost Your Torte And Enjoy!
I frosted one 9-inch round, and the leftovers kept beautifully in the fridge in a sealed container. The other 9-inch round I cut into brownies and left plain. A bit less messy, for my boys to enjoy. I also kept these in the fridge in a sealed container. If unfrosted, these will freeze very well.
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