When whipping aquafaba, it’s important to make sure your bowl and whisk are spotlessly clean. Once cleaned, I like to rub a lemon wedge around the bowl and the wires of the whisk to help break down any residual fats or grease, as it’ll help the aquafaba to reach its full potential during whipping! Wait, you’re not familiar with aquafaba? It’s basically chickpea canning liquid. The leftover liquid from 1 (14-oz/400-ml) can of chickpeas will be enough for this recipe.
Most dark chocolate over 50% cacao tends to be vegan, but be sure to check the ingredients. The chocolate will melt more quickly and evenly if you break it into small pieces before placing in the pan.
This recipe contains no flour, but it’s still important to sieve together the ingredients. Psyllium husk powder likes to clump up when in contact with moisture, so be sure to check that it’s evenly distributed. Psyllium husk powder is basically pure plant fiber, and it helps bind everything together here. Most markets carry it.
Once baked, the torte will appear to drop in the centre slightly but don’t worry – this is normal! Dust the torte with cocoa powder before slicing and serving.