Step 1

Preheat the oven to 180° C / 355° F. Grease a round tin (I used a 20 cm / 8" round tin) with a little bit of olive oil or line the bottom of the tin with a circle of baking paper.

Step 2

Place broken up chocolate in a glass bowl over a water bath (bain-marie). Make sure the glass bowl doesn't touch the water. Simmer on a very low heat until the chocolate has melted. Take the bowl off the pot and allow the chocolate to cool down a little.

Step 3

Blend silken tofu, amaretto, salt, almond butter, cacao and sugar in a food processor, until smooth.

Step 4

Add in melted and slightly cooled off chocolate and blend again.

Step 5

And finally blend in almond meal and tapioca until you get a smooth and thick batter.

Step 6

Working quickly (the chocolate thickens the batter as it cools), spoon the batter into the prepared tin and even out the top.

Step 7

Bake for 40 mins. Remove from the oven and let the torte cool down COMPLETELY before chilling it in the fridge for 4-8 hours (an overnight fridge stay is recommended).