About this recipe:This is a luscious chocolate tart made with tofu instead of the usual eggs and dairy. Very good for those with dairy sensitivities or diet restrictions, but it doesn't taste that way!! Read the footnote to see how to make it vegan.
110g butter, melted
200g digestive biscuits, broken into small pieces
500g plain chocolate, chopped
2 (340g) packs silken tofu, drained
2 tablespoons vanilla extract
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Place the butter, digestive biscuits and almonds into a food processor. Cover, and pulse until the mixture resembles coarse crumbs. Transfer the crumbs to a 23cm tart tin, and press into the bottom of the tin to form the base. Wash and dry the bowl of the food processor; set aside.
Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place the chocolate, tofu and vanilla extract into the clean food processor. Blend until smooth, scraping down the sides several times. Pour chocolate mixture into the prepared base. Chill for 4 hours before serving.
Make it vegan
This can be made vegan by using vegan margarine and biscuits for the base and using vegan chocolate for the topping.
Fantastic - loved it! The texture was rich and chocolately, I used ground almonds and digestive biccies for the base which made it seem lighter, but this IS a big cake, so I'd be tempted to halve some of the ingredients next time, as the previous reviewer suggests. Sweetness is spot on though, no need for extra sugar IMO. - 17 Jan 2016