Close-up, side on shot of chocolate torte with strawberry ice cream on blue and white plate, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Supersonic Chocolate Tortes

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  • Level: Easy
  • Total: 20 min
  • Active: 8 min
  • Yield: 4 servings



To serve:


Special equipment:
four 3-inch-diameter ramekins
  1. For the tortes: Preheat the oven to 400 degrees F (200 degrees C).
  2. Add the chocolate and coconut oil to a medium saucepan. Place on low heat and leave them to melt together, then set to one side.
  3. Pour the aquafaba into a large mixing bowl and using an electric mixer, whisk until soft peaks form. Add in the ground almonds, superfine sugar, flaxseed mixture, cornstarch, vanilla extract and the melted chocolate and coconut oil and gently fold to combine.
  4. Divide evenly amongst four 3-inch-diameter ramekins and bake for 12 minutes. You want the center to be gooey, so be careful not to overbake. Remove from the oven.
  5. To serve: Top each torte with a scoop of vegan strawberry ice cream and a sprinkle of crushed freeze-dried strawberries.