Mexican Dark Chocolate Torte with Honey Vanilla Marshmallow Icing
Striking and delicious: rich dark dense chocolate torte with a subtle blend of Latin flavours, crowned with airy fragrant Honey Vanilla Marshmallow Frosting. Perfect for a fiesta :-)
Combine and mix well - quick and easy to do in a good blender or food processor:
- 2 c date/prune/raisin fruit puree
- 3 eggs
- 2 egg yolks (reserve whites for icing)
- 1/4 c melted butter (or coconut oil, or non-hydrogenated margarine)
- 1/4 c sucanat or brown sugar
- 1/4 c orange juice
- 1 Tbsp vanilla
- 1 small crushed dried chipotle pepper soaked in 1 shot of espresso
In another bowl, sift together:
- 1 c (scant) fine whole spelt flour (or wheat)
- 1/3 c Dutch-processed cocoa
- 1/3 c regular raw cocoa
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp each: cloves and allspice
Mix wet and dry ingredients, then fold in:
- 180 g of chopped dark chocolate (70% cocoa)
-->or 6 squares of chopped semi-sweet baker's chocolate
-->or 1 - 1 1/2 c dark chopped chocolate
Preheat oven to 350.
Prepare a medium spring form pan: butter sides and bottom. Cut and grease both sides of a round piece of parchment paper to fit and press it into the bottom of the prepared pan.
Pour in batter and spread level - shake pan a bit to help. Bake in the center of oven for about 50 min - or until the center springs back when touched.
Cool on a rack for 10 minutes, then remove sides of pan and allow to cool completely.
Honey Vanilla Marshmallow Frosting
- 2 egg whites
- 1/8 tsp. salt
- 1/4 c. sugar
- 2 Tbsp - 1/4 c honey (use a light coloured liquid honey)
- 2 tsp. vanilla
Beat egg whites with salt to form soft peaks. Gradually add sugar and beat until smooth and all the sugar is dissolved. Gradually beat in honey. Beat well for a few minutes until smooth and glossy with soft peaks. Fold in vanilla. You will get a beautiful sweet airy fragrant glossy icing. Spread as desired.
Enjoy your beautiful cake!