RCI-BR.004.0143.001

Chocolate cinnamon torte

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Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 350°F (175°C). Lightly oil a 9-inch round cake pan and line the bottom with parchment paper.
2
Crumble the tofu into a food processor or blender with the granular sweetener, oil, water, and vanilla extract until the mixture is smooth and creamy.
3
In a large bowl, whisk together the all-purpose flour, cocoa powder, ground cinnamon, baking soda, and cream of tartar until well combined.
4
Pour the wet tofu mixture into the dry ingredients and fold together gently with a spatula until just combined; do not overmix.
2 minutes
5
Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
1 minutes
6
Bake for 32–35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
35 minutes
7
Remove the torte from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8
While the torte cools, prepare the mocha fudge glaze: heat the margarine or oil in a small saucepan over medium heat.
2 minutes
9
Whisk in the cocoa powder, water, and instant espresso powder until smooth, then remove from heat and stir in the granular sweetener and vanilla extract until fully dissolved.
10
Allow the glaze to cool for 2–3 minutes until thickened slightly but still pourable.
3 minutes
11
Pour the mocha fudge glaze over the cooled torte, spreading it evenly to the edges with a spatula.
2 minutes
12
Dust the top of the torte with ground cinnamon for garnish and let the glaze set for 10–15 minutes before slicing and serving.

What Makes This Variant Distinct

  • Original variant