Chocolate, coffee and pecan torte
A rich, gooey cake, perfect for chocoholics - and it's suitable for vegans too.
200g Creamed coconut
2.1/4 Pint boiling water
2tbsp of the boiling water
800g Self raising flour
100g Cocoa powder
10ml Baking powder
100g Roasted pecans
300g Light muscovado sugar
420ml Vegetable oil
20ml Strong coffee
Fudge Icing:
100g Vegetable margarine
10ml Strong coffee
100g Cocoa powder
6tbsp Water
550g Icing sugar
A few drops of vanilla essence
1. Preheat the oven to 189ºC/350F/gas 4
2. Grease and line an 11in cake tin.
3. Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
4. Mix the flour, cocoa powder, baking powder, pecan nuts and sugar.
5. Add the coffee and the oil and stir thoroughly, then add the cooled, dissolved coconut and mix well.
6. Pour the mixture into the cake tin and place in the oven for approximately 1 1/2 hours, or until the cake feels springy to the touch.
7. Leave to cool slightly before turning out onto a cooling rack.
8. To make the fudge icing, place all the ingredients into a food processor and blend until smooth.
9. Spread the icing evenly over the cake and use a fork to decorate.
Find more recipes:
Chocolate marshmallow cake
Chocolate
Vegan recipes
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