Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chocolate Espresso and Roasted Pecan Torte

Cakes - Chocolate - -

INGREDIENTS

1.3 L / 2 1/4 pints boiling water
200 g / 7 oz creamed coconut
2 T powdered espresso coffee
800 g / 1 lb 12 oz self-raising flour
100 g / 4 oz cocoa powder
2 t baking powder
100 g / 4 oz roasted pecans
300 g / 12 oz light muscovado sugar
420 ml / 14 oz vegetable oil
2 T brandy
Fudge Icing
100 g / 4 oz margarine
2 t brandy
100 g / 4 oz cocoa powder
6 T water
550 g / 1 lb 4oz icing sugar
Few drops of vanilla essence

METHOD

Preheat oven to 180C/350F. grease and line a 27.5 cm / 11 inch cake tin. Dissolve the espresso coffee in 2 tablespoons of the boiling water.

Place the creamed coconut in a large bowl and cover with the remaining boiling water. Stir until dissolved.

Mix together the flour, cocoa powder, baking powder, pecans and sugar. Add the espresso coffee to the cake mixture with the oil. Stir thoroughly, then add the cooled, dissolved coconut mixture and incorporate well.

Pour mixture into the prepared cake tin and bake in the preheated oven for approximately 1 1/2 hours or until cake feels springy to the touch. Leave to cool slightly before turning out onto a cooling rack. When the cake is cool, drizzle with the brandy.

To make the fudge icing, put all the ingredients in a food processor and blend until smooth. Spread evenly over the cake and then use a fork to make an attractive pattern across the top.

posted by Mr Falafel

[post a new comment]

[Reply] - [link] - For an alternative.. Mocha Cake - [Sweettooth] - 2006/06/28 - 07:33

Mix, 1.5c flour, 1/3c coco, 1 tsp baking soda, 1/2 tsp salt, 2/3c caster sugar.

In a separate bowl mix, 1/2c veggie oil, 1 cup strong black coffee, 2 tsp vanilla ess.

Poor wet ingrediants into dry and whisk well. Add 2tbs of vinegar and whisk together quickly as mixture will froth.

Poor into greased 20cm cake tin, bake at 180c for half an hour..