'Chocolate' torte

Dessert: Serves 1

Sunday 15 September 2002 00:00 BST
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

This has to be tasted to be believed; it makes an amazing deep chocolatey dessert. Serve this to your guests and see if anyone can guess the secret ingredient – black olives. It's vital to use pitted olives that have been soaked in brine, rather than any that have been marinated in herbs or oil.

For the crust

200g/6 1/2oz fresh coconut (or desiccated if fresh is unavailable)

125g/4oz ground cashews

1 banana

FILLING

300g/10oz plain black olives, pitted

450g/14 1/2oz dates

30g/1oz carob powder (a chocolate substitute)

1 tablespoon grain coffee

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

180ml/6fl oz water

2 tablespoon powdered psyllium husks

To make the crust, chop the coconut in the food processor until it is completely broken down. Add the ground cashews and process until mixed. Put the banana in a chunk at a time, just enough to hold it all together. Use this mixture to line the base of a 23cm (9in) cake tin.

To make the filling, break down the olives in the food processor. Add dates and process until a paste. Then add carob, grain coffee, cinnamon and vanilla, and blend thoroughly. Keeping the machine running, pour in the water. Add the psyllium gradually while the machine is on. After a minute, turn the machine off. Immediately spoon mixture on to coconut base before psyllium starts to set. Spread out with a knife, and leave in the fridge for a few hours to firm.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in