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Рецепт Choclolate Espresso And Roasted Pecan Torte

Name: Choclolate Espresso And Roasted Pecan Torte
Ingredients: 200 gm Creamed coconut; 1 1/3 lt Boiling water; 30 ml The boiling water; 800 gm Self Raising flour; 100 gm Cocoa pwdr 10ml/2tsp baking pwdr; 100 gm Roasted pecans; 300 gm Light muscovado sugar; 420 ml Vegetable oil; 20 ml Brandy; 100 gm Vegan margarine; 10 ml Brandy; 100 gm Cocoa pwdr; 90 ml Water; 550 gm Icing sugar Few drops vanilla essence

от Global Cookbook

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Ингредиенты

200 gm Creamed coconut
1 1/3 lt Boiling water
30 ml The boiling water
800 gm Self Raising flour
100 gm Cocoa pwdr 10ml/2tsp baking pwdr
100 gm Roasted pecans
300 gm Light muscovado sugar
420 ml Vegetable oil
20 ml Brandy
100 gm Vegan margarine
10 ml Brandy
100 gm Cocoa pwdr
90 ml Water
550 gm Icing sugar Few drops vanilla essence

Инструкции

Preheat the oven to 180 C/350 F/Gas Mark 4
Grease and line 2 18cm/7 inch heart shaped cake tins. Place the creamed coconut in a large bowl and cover with the water, stir till dissolved.
Mix together the flour, cocoa pwdr, baking pwdr, pecan nuts and sugar.
Add in the espresso mix and the oil and stir thoroughly, then add in the cooled, dissolved coconut and incorporate well.
Pour the mix into the cake tin and place in the oven for approximately 45 min-1 hour, or possibly till the cakes feel springy to the touch.
Leave to cold slightly before turning out onto a cooling rack. When the cakes are cold, drizzle with the brandy.
To make the fudge icing, place all the ingredients into a food processor and blend till smooth.
Spread half the icing proportionately over one half of the cake, place the second half on top. Spread the remaining icing over the cake and use a fork to decorate.