Dairy Free Chocolate Cake With Raspberries

We hear much in our day of the rest of faith, but there is such a thing as the fight of faith in prayer as well as in effort. Those who would have us think that they have attained to some sublime height of faith and trust because they never know any agony of conflict or of prayer, have surely gotten beyond their Lord, and beyond the mightiest victors for God, both in effort and prayer, that the ages of Christian history have known. When we learn to come to God with an intensity of desire that wrings the soul, then shall we know a power in prayer that most of us do not know now.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Veg1, Vegetarian	12	Servings

INGREDIENTS

16		Espresso coffee
3		Water
3	oz	Vegetable margarine
3	oz	Caster sugar
1	T	Golden syrup
7	oz	Plain unbleached white flour
1	t	Bicarbonate of soda
1	oz	Cocoa powder
3	T	Soya milk
1/2	t	Vanilla essence
3	oz	Plain cbocolate
1	oz	Vegetable margarine
9	oz	Icing sugar
8	oz	Frozen or fresh raspberries
2	T	Caster sugar

INSTRUCTIONS

Pre-heat the oven to 180Ã¸C/350Ã¸F/Gas Mark 4.  Grease and line a
20cm/8in round cake tin.  Put the coffee, water, margarine, sugar and
syrup in a pan and heat  stirring until the sugar dissolves. Simmer for
5 minutes. Stir in the  dry ingredients and beat well.  Stir in the
soya milk and vanilla essence. Pour into the prepared tin  and bake in
the pre-heated oven for 25 minutes until set. Slice in  half and allow
to cool on a wire rack.  To make the icing, place the chocolate and
margarine plus 45ml/3tbsp  water in a dish or pan. Set this over a
saucepan of boiling water  until melted. Stir well until amalgamated
and sift in the icing  sugar, beating the mixture until smooth. Allow
to cool slightly, then  spread some onto one half of the cake and
sandwich together with the  other half. Spread the remaining icing all
over the top and sides.  For the topping, place the raspberries in a
pan with the caster sugar  and heat very gently until the sugar is
melted and the raspberries  are just beginning to dissolve.  Allow to
cool slightly and spoon over the centre of the cake only,  leaving a
surrounding area of cake uncovered. The cake is best eaten  very fresh
or even slightly warm.  Converted by MC_Buster.  NOTES : You do need to
use a good quality dark chocolate for the  icing, though it does not
need to be as high in cocoa content as for  other recipes. A sweeter
chocolate works better because of the  bicarbonate of soda which can
otherwise leave a slightly salty  aftertaste.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 58 Calories From Fat: 46 Total Fat: 5.2g Cholesterol: 6.7mg Sodium: 58mg Potassium: 68mg Carbohydrates: 3.7g Fiber: 2g Sugar: <1g Protein: <1g