Chocolate cinnamon torte

Description
.

Ingredients

 * CAKE
 * 8 	oz 	Tofu
 * 2 	cup 	Granular sweetener
 * -- (such as Sucanat)
 * 3/4 	cup 	Oil
 * 1 	cup 	Water
 * 1 	tbsp 	Vanilla extract
 * 2 	cup 	All-purpose flour
 * 3/4 	cup 	Cocoa powder
 * 2 	tsp 	Ground cinnamon
 * 1 	tsp 	Baking soda
 * 1 	tsp 	Cream of tartar
 * MOCHA FUDGE GLAZE
 * 1/4 	cup 	Margarine or oil
 * 1/4 	cup 	Cocoa powder
 * 3 	tbsp 	Water
 * 1 	tsp 	Instant espresso powder
 * 1 1/2 	cup 	Granular sweetener
 * 1 	tsp 	Vanilla extract
 * Ground cinnamon for garnish

Directions
1 	For cake: preheat oven to 350°F.

2 	Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder.

3 	Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like.

4 	Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup.

5 	(don"t worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added).

6 	Add oil, water and vanilla to tofu mixture, beating until thoroughly combined.

7 	Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder.

8 	Blend sifted dry ingredients into liquid mixture.

9 	Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes.

10 	Transfer to rack and cool completely.

11 	Glaze: in a small saucepan, combine all ingredients.

12 	Cook and stir over medium heat until mixture is shiny and completely smooth.

13 	Let mixture come to a boil, then immediately remove from heat.

14 	Let cool 10 minutes.

15 	Stir vigorously before using.

16 	To assemble cake: remove sides from pan.

17 	If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze.

18 	Remove pan bottom from cake.

19 	Pour glaze evenly over top of cake, allowing some to drip down sides also.

20 	Use a knife or spatula to spread glaze around sides.

21 	Transfer to serving platter.

22 	Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired.

23 	Variation: a mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top.