Chocolate Torte
- 3/4 cup pecans
- 1 cup couscous
- 1 cup sugar
- 1/4 cup cocoa
- 1/4 teaspoon salt
- 2-1/2 cups water
- 1/2 cup sugar
- 5 tablespoons cornstarch
- 3 tablespoons cocoa
- 2 cups soymilk
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Roast the pecans in a 375° F oven until they are fragrant—about 8 minutes. Cool, then grind in a food processor just enough to make a coarse meal. Set aside. Mix the couscous, 1 cup sugar, cocoa, salt, and water in a saucepan. Bring to a simmer and cook over medium heat until thickened—about 7 minutes. Spread in a 9” springform pan and sprinkle with 1/4 cup of the ground pecans. In a medium saucepan, stir the remaining sugar, cornstarch and cocoa together, then whisk in the soymilk until smooth. Cook over medium heat, stirring constantly until very thick (like pudding). Spread evenly over the top of the cake, then sprinkle with the remaining pecans. Refrigerate until the cake is set, at least 3 hours, before serving. |
