Celebrate Fairtrade Fortnight with -

Devilish Dairy-free Fairtrade Chocolate Espresso Torte

Celebrate Fairtrade Fortnight (23 Feb – 9 March) in style with a devilish dairy-free 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. For more delicious vegetarian recipes visit www.vegsoc.org/cordonvert/recipes

Devilish Dairy-free Fairtrade Chocolate Espresso Torte

Fudge Icing:

Preheat the oven to 180C/350F/Gas4

1. 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 mixture 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 brandy.

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.

© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org.

Notes to editors

· For a high res images, recipes or info pleased contact Su or Liz in the Press Office on 0161 925 2012 or email su@vegsoc.org

· Outside office hours the Vegetarian Society Press Office can be contacted on 07973 108 165/7. Alternatively visit the website for information at www.vegsoc.org/press

· Date for your diary National Vegetarian Week 18-24 May 2009.