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Chocolate cinnamon torte

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Description Edit


Ingredients Edit

Directions Edit

1 For cake: preheat oven to 350 °F.

2 oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder.

3 Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like.

4 Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup.

5 (don"t worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added).

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

7 Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder.

8 Blend sifted dry ingredients into liquid mixture.

9 Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes.

10 Transfer to rack and cool completely.

11 Glaze: in a small saucepan, combine all ingredients.

12 Cook and stir over medium heat until mixture is shiny and completely smooth.

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

14 Let cool 10 minutes.

15 Stir vigorously before using.

16 To assemble cake: remove sides from pan.

17 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.

18 Remove pan bottom from cake.

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

20 Use a knife or spatula to spread glaze around sides.

21 Transfer to serving platter.

22 Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired.

23 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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