Mexican Dark Chocolate Torte with Honey Vanilla Marshmallow Icing

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 :-)

Ingredients / Directions: 

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!

Comments

Hello, Can you suggest a

Hello,
Can you suggest a non-wheat flour that would work in this recipe? Would it work to grind oats into a flour and use that in the same proportion?
Thanks

Hi there, I haven't tried

Hi there,
I haven't tried this wheat-free variation, but I think it will work: replace the 1c flour with 2/3c oat flour, plus 1/4c tapioca starch (or corn starch). Please let us know how it goes!