Chocolate espresso & roasted pecan torte

This cake is extremely rich and luxurious, but completely dairy-free. It is ideal for any celebration. The addition of espresso gives the flavour an exciting twist.

Vegan

What you need:

• 200g/7oz creamed coconut
• 1.3l/2¼ pints boiling water
• 30ml/2tbsp of the boiling water
• 800g/1lb 12oz SR flour
• 100g/4oz cocoa powder
• 10ml/2tsp baking powder
• 100g/4oz roasted pecans
• 300g/12oz light muscovado sugar
• 420ml/14fl oz vegetable oil
• 20ml/2tbsp espresso

Fudge Icing:

• 100g/4oz vegan margarine
• 10ml/2tsp espresso
• 100g/4oz cocoa powder
• 90ml/6tbsp water
• 550g/18oz icing sugar
• few drops vanilla essence

What you do:

1. Preheat the oven to 189C/350F/Gas4
2. Grease and line a 27.5cm/11 inch cake tin.
3. Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
4. Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar.
5. Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well.
6. Pour the mixture into the cake tin and place in the oven for approximately 1½ hours, or until the cake feels springy to the touch.
7. Leave to cool slightly before turning out onto a cooling rack.
8. When the cake is cool, drizzle with the brandy.
9. To make the fudge icing, place all the ingredients into a food processor and blend until smooth.
10. Spread the icing evenly over the cake and use a fork to decorate.

Recipe created by the Cordon Vert cookery school

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy