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Chocolate-Cinnamon Torte with Mocha Fudge Glaze

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Chocolate-Cinnamon Torte with Mocha Fudge Glaze

Categories: Bakery, Cakes, Desserts, Vegetarian

Yield: 16 servings

 

MMMMM----------------------------CAKE

8 oz Tofu

2 c Granular sweetener

-- (such as Sucanat)

3/4 c Oil

1 c Water

1 tb Vanilla extract

2 c All-purpose flour

3/4 c Cocoa powder

2 ts Ground cinnamon

1 ts Baking soda

1 ts Cream of tartar

 

MMMMM---------------------MOCHA FUDGE GLAZE--------------------------

1/4 c Margarine or oil

1/4 c Cocoa powder

3 tb Water

1 ts Instant espresso powder

1 1/2 c Granular sweetener

1 ts Vanilla extract

Ground cinnamon for garnish

 

For CAKE: Preheat oven to 350 F. Oil a 10- or 12-inch springform

pan; dust lightly with a bit of cocoa powder.

 

Using electric mixer, blend tofu with sweetener on low speed until

mixture is paste-like. Increase speed and beat until tofu is

thoroughly blended and mixture is shiny and the consistency of thick

syrup. (Don't worry about undissolved granules of sweetener which may

remain; they will dissolve later on when the liquids are added.)

 

Add oil, water and vanilla to tofu mixture, beating until thoroughly

combined. Sift together flour, cinnamon, baking soda, cream of

tartar, and cocoa powder. Blend sifted dry ingredients into liquid

mixture. Pour batter into prepared pan and bake until tester inserted

in center comes out clean, about 40-50 minutes. Transfer to rack and

cool completely.

 

GLAZE: In a small saucepan, combine all ingredients. Cook and stir

over medium heat until mixture is shiny and completely smooth. Let

mixture come to a boil, then immediately remove from heat. Let cool

10 minutes. Stir vigorously before using.

 

To assemble cake: Remove sides from pan. If necessary, slice off

top of cake to make surface even, then invert cake on rack set over a

pan to catch drips of excess glaze. Remove pan bottom from cake.

Pour glaze evenly over top of cake, allowing some to drip down sides

also. Use a knife or spatula to spread glaze around sides. Transfer

to serving platter. Decorate by sprinkling additional ground cinnamon

over cake, using stencils to create shapes or a pattern if desired.

 

Variation: A mixture of chopped toasted nuts and ground cinnamon may

be pressed onto sides of freshly glazed cake instead of sprinkling

plain cinnamon over top.

 

Copyright 1995 Karen Mintzias Non-commercial distribution permitted

with attribution to source.

 

MMMMM

 

 

**++**++**++**++**++**++**++**++**++**++**++**++**++**++**++**

 

Want to contact Karen? Email ilyce or firecatilyce

Into cooking? Ask Karen about 101Weekly Recipes

Want to find Karen on Amazon?

 

http://www.amazon.com/exec/obidos/wishlist/38SWC2EM6XFR5/ref=wl_em_to?add-fa

v=1

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