Torta de acelga is a must when you think of a "traditional" Gibraltar menu. Filling and nutritious, this dish has always been served up at family gatherings, so having a vegan option that everyone can enjoy was a target I'm happy to have achieved.
Avocados make a great base for this recipe as they don't alter the taste of the chocolate and provide that fluffy whipped cream texture that make mousse so desirable. Finish it off with a little salty savouriness for a rich and indulgent dessert.
What? A torta de patata without egg you must be mad... well I might be but we still managed to make one and it's so convincing in colour and similar in texture that it would do a good job fooling you. This torta de patata is soft and smooth and very much like the original considering we've replaced the main ingredient.