The third course from NZFW The Sarah Project x Salasai. A hazelnut torte with a side of vanilla cashew cream and blackberry chia jam.
Eighty percent Pana Chocolate and activated charcoal work together in this torte to create a midnight black color, contrasted perfectly with a vegan vanilla cream and tart blackberry jam... the perfect treat to make for guests or enjoy at home! YUM!
In bowl add:
Combine the wet and dry ingredients - mix well.
In a silicone or lined tray spoon mixture (approx 50g.) and bake for 20mins at 165 degrees.
Blitz until smooth like cream.
Mash the blackberries and add in the chia seeds. Mix well and let it set in the fridge.