Mexican Dark Chocolate Torte with Honey Vanilla Marshmallow Icing

Combine and mix well - quick and easy to do in a good blender or food processor:

• 2 c date/prune/raisin fruit puree
• 3 eggs
• 2 egg yolks (reserve whites for icing)
• 1/4 c melted butter (or coconut oil, or non-hydrogenated margarine)
• 1/4 c sucanat or brown sugar
• 1/4 c orange juice
• 1 Tbsp vanilla
• 1 small crushed dried chipotle pepper soaked in 1 shot of espresso

In another bowl, sift together:

• 1 c (scant) fine whole spelt flour (or wheat)
• 1/3 c Dutch-processed cocoa
• 1/3 c regular raw cocoa
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp each: cloves and allspice

Mix wet and dry ingredients, then fold in:

• 180 g of chopped dark chocolate (70% cocoa)
  -->or 6 squares of chopped semi-sweet baker's chocolate
  -->or 1 - 1 1/2 c dark chopped chocolate

Preheat oven to 350.

Prepare a medium spring form pan: butter sides and bottom. Cut and grease both sides of a round piece of parchment paper to fit and press it into the bottom of the prepared pan.

Pour in batter and spread level - shake pan a bit to help. Bake in the center of oven for about 50 min - or until the center springs back when touched.

Cool on a rack for 10 minutes, then remove sides of pan and allow to cool completely.

Honey Vanilla Marshmallow Frosting

• 2 egg whites
• 1/8 tsp. salt
• 1/4 c. sugar
• 2 Tbsp - 1/4 c honey (use a light coloured liquid honey)
• 2 tsp. vanilla

Beat egg whites with salt to form soft peaks. Gradually add sugar and beat until smooth and all the sugar is dissolved. Gradually beat in honey. Beat well for a few minutes until smooth and glossy with soft peaks. Fold in vanilla. You will get a beautiful sweet airy fragrant glossy icing. Spread as desired.

Enjoy your beautiful cake!