|
Dark Chocolate Espresso Glaze (Vegan, Gluten-Free) |
|
|
|
|
Intended for drizzling over her vegan Dark Chocolate Almond Cake, Chef Claire Criscuolo (RN, CCP) created this recipe and many more excellent vegetarian recipes for her three cookbooks. She and her husband established Claire's Corner Copia, a vegetarian restaurant in New Haven, Connecticut.
Ingredients & Directions: Sift 1 cup confectioners’ sugar and ½ cup dark unsweetened cocoa powder into a bowl. Stir in 1 tablespoon ground espresso, not brewed. Add ¼ cup plain organic soymilk all at once and, using a spoon, beat until smooth. Drizzle over top of a cooled cake, using a rubber spatula to scrape the bowl.
 Quote this article on your site | Print
Only registered users can write comments.
Please login or register. Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved |
