Base:Mix the margarine, sugar and vanilla sugar. Stir in the egg replacer. Alternately mix in the cocoa, flour and baking powder, and the soy milk. Boil the water and stir in.Pour the dough into a springform pan. Bake at 175°;C for 50-60 minutes in a preheated oven. Spread the currants on the cooled base (leaving a few for decorating the cake).
Creme:Whip the soy whip and refrigerate. Melt the cholocate in a water bath. Blend the coffee, sugar and egg replacer and add to the chocolate, then fold in the soy whip.Spread the creme on the currants and decorate the cake as desired. |
