Rich & Creamy Chocolate Torte Recipe

love Recipes

I have recently come to the conclusion that if I hadn't started Camille Co. I would have tried to open a vegan kitchen. I really enjoy the challenge of making something yummy that will cater to most dietary requirements. 

We recently had a lovely family of 5 from Switzerland stay with us. I have to credit Claire (the Mum) for this recipe. She made a delicious cake & I was blown away - it couldn't make it into my mouth quickly enough! She kindly gave me the recipe (I love it when people share their recipes) & like I do with every recipe, I put my own spin on it. 

The consistency of Claire's delicious cake was like a cheesecake so I thought to add a base, I also thought it would be good with an orange flair & it seemed to work in my favour (it doesn't always when I get experimental).

This recipe is outrageously good & the secret ingredient? SWEET POTATO!

I was skeptical, I don't even like sweet potato but this truly works. I have made this recipe for two loads of dinner guests now & they have been blown away. It wasn't until the end that I revealed the hidden vegetable & they couldn't believe it! So here is the recipe with some images to assist! 


3/4 cup of raw, unsalted almonds
1/4 cup of dessicated coconut
6 dates
Finely grated rind of 1 orange
2 Tbsp virgin coconut oil (the one that smells like coconuts)
1 tsp honey
1 large sweet potato (peeled & chopped into 40cm x 40cm cubes)
1 250g block of dark chocolate, broken up (I use Whittaker's Dark Ghana)
1 tsp vanilla essence 

Fill a large pot with hot water & add honey, stir until honey is dissolved. Boil the water. Once water has boiled, add sweet potato & simmer on low for 40mins.

While the sweet potato is simmering, make the base layer by blending the following ingredients (in this order). Almonds & desiccated coconut. Blend. Dates. Blend. Orange Rind. Blend. Once finely blended, stir in 1 Tbsp of the melted coconut oil.

Grease up either 6 ramekins or a cake tin with coconut oil. Push the mixture firmly to make a base using the back of a spoon. Place in fridge while you finish the top layer.

In a separate container, put 1 Tbsp of coconut oil with the vanilla essence & only half the block of chocolate (broken up into pieces).


When the sweet potato is done (it should be a mash-able consistency), drain the water, then put into the container on top of the chocolate. Add the remainder of the broken up chocolate & blend (I use a whiz stick). The sweet potato needs to be piping hot to melt the chocolate. Blend until smooth.

Take ramekins or cake tin out of the fridge & spoon the chocolate sweet potato mixture over the bases you formed earlier & smooth over top with the back of a teaspoon or knife. Place back in fridge for at least 3 hours to set.

When you are ready to serve, pull out of the fridge & garnish with a curl of orange rind. If you opted for ramekins, run a hot (but dry) knife around the dessert to remove.

Voila! These are SO rich, I have ended up serving half portions to guests - I'm unashamed to admit that I can happily an entire one to myself though. They're THAT good! 

Let me know what you think of these if you try them out. Or if you have any suggestions on another way to make these, please share.

Until next time,

Share this post

  • Jess

    These are one of the most delicious things I’ve ever eaten, no kidding. The sweet potato made a beautiful texture…Perfect for dairy & gluten free nuts!!xx

  • Margaret

    Sounds delicious and have copied to try soon as 〽️

Leave a comment

Please note, comments must be approved before they are published