Chocolate-cinnamon torte with mocha fudge glaze
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Chocolate-cinnamon torte with mocha fudge glaze
  Fudge    Glaze    Bakery    Cakes    Vegetarian    Tortes  
Last updated 6/12/2012 1:02:47 AM. Recipe ID 26425. Report a problem with this recipe.
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      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.
  
  




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Recipe ID 26425 (Apr 03, 2005)

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