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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, October 29, 2012

Scraps and Snippets ~ Quadruple Fudge Make You Cry Torte ~ Vegan MoFo #22

Quadruple Fudge Make You Cry Torte

This sucker is thick, dense and fudgy. The mouth feel is amazing and the rich factor is off the charts. Not too sweet but not bitter either. Perfect with a cup of coffee. The cake layers are dense and fudgy as well and you could use your favorite cake recipe if you'd prefer lighter and fluffier.

Cake:


2 dense/moist rounds

1 1/2 Cup applesauce (room temperature)
1/2 Cup non-dairy milk (room temperature)
2 tsp apple cider vinegar
1 1/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup coconut oil (room temperature)
2 teaspoons vanilla
1/4 Cup cocoa
2 1/4 Cups flour

Preheat oven to 350. Grease and flour two cake rounds. Pour 1/2 batter into each pan. Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

Brownie:


Makes 1 round cake pan

1/4 Cup and 2 TBSP cocoa
1/4 Cup applesauce (room temperature)
1 and 1/2 TBSP ground flax or ground chia seed
1/4 Cup and 1/2 TBSP water
1/4 Cup Coconut oil
1/8 Cup Earth Balance
1 teaspoon vanilla
3/4 Cup sugar
1/2 Cup flour

Mix flax or chia with water and set aside. If you don't love the subtle flavor of coconut oil you can flip flop the Earth Balance and coconut oil measurements. Cream these with the sugar and add applesauce, cocoa, vanilla and mix well. Add flax or chia mixture and incorporate then add flour. Pour into a greased and floured round cake pan.
Bake for 30 minutes. Remove, run knife around edge of pan, refrigerate until cool.

While cakes/brownies are baking make the Fudge Cream and frosting.

Fudge Cream:

1 Pkge Mori-Nu Firm Tofu
2 TBSP arrowroot powder
3 TBSP cocoa powder
3 TBSP cold coffee
2 TBSP agave
1 tsp vanilla
1 and 2/3 Cup melted chocolate chips.

Combine all in food processor until smooth and creamy. Then refrigerate until firm (at least an hour).
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.



Coconut Whip Frosting:


1 Can full fat coconut milk that has chilled in fridge for at least 48 hours. Skim the thick, creamy, heavy layer into a mixing bowl. Save the watery liquid for smoothies or other recipes.
3 TBSP cocoa powder
3 TBSP powdered sugar. Whip all together until incorporated and creamy. Pour into a Ziploc bag and refrigerate.
You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.


Frosting:


1 and 1/2 Cup Vegan Shortening
1 and 1/2 teaspoon vanilla
1/2 Cup cocoa
2 Cups powdered sugar
1/2 Cup flour

Whip all ingredients together and put 1/2 of this into a pastry bag and chill until ready to put torte together.

You will likely not use all of this. Have a plan B, friends lined up to like the bowls, or a big spoon.



Putting it all together. Get the chilled items out of the refrigerator.

Carefully remove a cake layer from it's pan and place on a serving plate. The layers are thin.

Place a large dollop of Fudge Cream on layer (approx 1/4 of the batch). Smooth over top of layer.


Repeat exactly with the brownie. And again with the second cake layer, including a large dollop of Fudge Cream. You will frost right over it.

Frost the cake. Sloppy is good. Cover the sides as well as top with frosting until you are satisfied.


Then pipe swirls, stars, whatever over the entire surface. Follow with the Coconut Cream Whip.

Cover and refrigerate until ready to serve and any leftovers.