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
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.
Serves 16.
| Nutritional Analysis Per Serving |
| Serving: 1 slice |
| Calories: 247 |
| Fat: 14 |
| Sat. Fat: 5 |
| Protein: 3 |
| Cholesterol: 23 |