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Celebrate 10 years of Fairtrade by making The Vegetarian Society’s
fantastic Fairtrade Chocolate Espresso Torte. This indulgent desert certainly
fits in with the fortnight’s theme: a taste for life. Using fairly traded
ingredients (look for the Fairtrade Mark*) making this cake will enhance more
than the quality of your tea-table – you’ll be helping to enhance
quality of life for the producers of fairtrade cocoa, coffee and sugar. (VegSoc
press release www.vegsoc.org - 0161 925 2012)
FAIRTRADE CHOCOLATE ESPRESSO TORTE
This cake is extremely rich and luxurious, but completely dairy-free. It is
ideal for any celebration. The addition of espresso gives the flavour an exiting
twist.
200g/7oz creamed coconut
1.3l/2¼ pints boiling water
30ml/2tbsp of the boiling water
800g/1lb 12oz SR flour
100g/4oz fairtrade cocoa powder*
10ml/2tsp baking powder
100g/4oz roasted pecans
300g/12oz fairtrade light muscovado sugar*
420ml/14fl oz vegetable oil
20ml/2tbsp fairtrade espresso strength coffee*
1. Preheat the oven to 180C/350F/Gas41. Grease and line a 27.5cm/11 inch cake
tin.
2. Place the creamed coconut in a large bowl and cover with the water, stir
until dissolved.
3. Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar.
4. Add the espresso and the oil and stir thoroughly, then add the cooled, dissolved
coconut and incorporate well.
5. Pour the mixture into the cake tin and place in the oven for approximately
1½ hours, or until the cake feels springy to the touch.
6. Leave to cool slightly before turning out onto a cooling rack.
7. When the cake is cool, drizzle with the espresso.
8. To make the fudge icing, place all the ingredients into a food processor
and blend until smooth.
9. Spread the icing evenly over the cake and use a fork to decorate.
For more information on Fairtrade: Tel. 020 7405
5942, email mail@fairtrade.org.uk, website www.fairtrade.org.uk
