Ingredients:
3 ounces unsweetened
chocolate, chopped
1 cup flour
1/4 teaspoon
baking powder
1/2 cup soy
margarine, or butter, softened
1 cup sugar
2 eggs, or
egg replacer to equal two eggs*
1 teaspoon
vanilla
1/2 cup soy
sour cream
2 tablespoons
water
2 tablespoons
light corn syrup
6 tablespoons
sugar
4 ounces semisweet
chocolate, finely chopped
1/4 cup pecan
halves, toasted
Instructions:
Preheat oven
to 325 degrees. Lightly grease an 8 1/2" x 4 1/2" loaf pan and line the
bottom with parchment paper.
In top of a
double broiler, melt the unsweetened chocolate. Remove when chocolate is
almost completely melted - be very careful not to get any water in the
chocolate. Stir until smooth and allow to cool to room temperature.
In a medium
bowl mix the flour, baking powder and baking soda. Set aside.
In a large bowl,
use a mixer on medium speed to beat the soy margarine or butter and sugar
until light and fluffy - about 2 minutes. Beat in the melted chocolate,
then eggs - one at a time. If you are using an egg replacer, use enough
to equal two eggs and add all at one. We prefer Ener-G Egg Replacer. It
works great in recipe calling for 1 - 3 eggs.
Finally, beat
in the vanilla. Using a wooden spoon or rubber spatula, blend in 1/2 of
the flour mixture. Stir in the soy sour cream, then the rest of the flour
mixture.
Scrape into
the prepared pan and bake 45 - 50 minutes or until the cake has risen and
a toothpick inserted in the center comes out clean. If you are using a
dark pan, you may want to check the cake at 40 minutes.
When done, allow
to cool on a wire rach 10 minutes. Remove and cool completely.
For the glaze,
heat the water, corn syrup and sugar over low heat. Stir occasionally until
the mixture comes to a full boil. Remove from heat and add the semisweet
chocolate - stir a couple of time and allow the chocolate to melt. Once
melted, use a whisk to blend until smooth.
Pour glaze over
cake and decorate with pecan halves down the center of the cake. (offset,
in a row looks very nice). Alternatively, you can chop the pecans and sprinkle
on top of the cake.
Servings:
16
Nutrition
Facts:
Amount Per
Serving: Calories 247
Fat 14 g, Cholesterol
23 mg,
Sodium - mg,
Courtesy Of: http://www.soyfoodkitchen.com
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