Chocolate-Cinnamon Torte With Mocha Fudge Gla

* Exported from MasterCook *

CHOCOLATE-CINNAMON TORTE WITH MOCHA FUDGE GLA

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t Baking soda
1 t Cream of tartar
-----MOCHA FUDGE GLAZE-----
1/4 c Margarine or oil
1/4 c Cocoa powder
3 tb Water
1 t Instant espresso powder
1 1/2 c Granular sweetener
1 t 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.



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