Torte with Mocha Fudge Glaze
from Karen Mintzias
Categories: Cakes, Desserts, Vegan
Yield: 16 servings
MOCHA FUDGE GLAZE
- 8 oz Tofu
- 2 cups Granular sweetener (such as Sucanat)
- 3/4 cup Oil
- 1 cup Water
- 1 tbs Vanilla extract
- 2 cups All-purpose flour
- 3/4 cup Cocoa powder
- 2 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 tsp Cream of tartar
- 1/4 cup Margarine or oil
- 1/4 cup Cocoa powder
- 3 tbs Water
- 1 tsp Instant espresso powder
- 1-1/2 cups Granular sweetener
- 1 tsp Vanilla extract
- Ground cinnamon for garnish
Preheat oven to 350 F.
Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa
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
Sift together flour, cinnamon, baking soda, cream of tartar, and
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.
In a small saucepan, combine all ingredients except vanilla.
Cook and stir over medium heat until mixture is shiny and completely
Let mixture come to a boil, then immediately remove from heat.
Stir in vanilla and 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
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.
A mixture of chopped toasted nuts and ground cinnamon may be pressed
onto sides of freshly glazed cake instead of sprinkling plain cinnamon
Copyright © 1995 Karen Mintzias