Recipe for Choclolate Espresso and Roasted Pecan Torte 
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Yield:
1 servings
Ingredients:
Amount Ingredient
200 gm Creamed coconut
1/3 lt Boiling water
30 ml The boiling water
800 gm Self Raising flour
100 gm Cocoa powder 10ml/2tsp baking powder
100 gm Roasted pecans
300 gm Light muscovado sugar
420 ml Vegetable oil
20 ml Brandy
----------------- FUDGE ICING ----------------
100 gm Vegan margarine
10 ml Brandy
100 gm Cocoa powder
90 ml Water
550 gm Icing sugar
Instructions:
Instructions: 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 until dissolved.

Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar.

Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well.

Pour the mixture into the cake tin and place in the oven for approximately 45 minutes-1 hour, or until the cakes feel springy to the touch.

Leave to cool slightly before turning out onto a cooling rack. When the cakes are cool, drizzle with the brandy.

To make the fudge icing, place all the ingredients into a food processor and blend until smooth.

Spread half the icing evenly 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.

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