This torte is really easy and has a great texture.
Ingredients
-1 cup couscous
-1 cup sugar
-1/4 cup cocoa
-1/4 teaspoon salt
-2-1/2 cups water
-1 cup sugar
-1/4 cup cocoa
-1/4 teaspoon salt
-2-1/2 cups water
-2/3 c ground almonds (pecans or other nuts would also be good)
top layer*
-1/4 cup sugar
-2 tablespoons cornstarch (I used farin de mais, more like a corn meal - translation error - but it worked and not so starchy textured)
-2+ tablespoons cocoa
-2+ tablespoons cocoa
-1 cup soymilk (I like vanilla soymilk-it's sweeter)
Directions
1. Mix the couscous, 1 cup sugar, cocoa, salt, and water in a saucepan. Bring to a simmer and cook over medium heat until thickened, about 7 minutes. Pour into a 7” - 9" springform pan and cover with ground almonds.
2. In a medium saucepan, stir the remaining sugar, cornstarch, cocoa, and soymilk together and wisk until smooth. Cook over medium heat, stirring constantly until very thick (like pudding). Spread evenly over the top of the cake.
2. In a medium saucepan, stir the remaining sugar, cornstarch, cocoa, and soymilk together and wisk until smooth. Cook over medium heat, stirring constantly until very thick (like pudding). Spread evenly over the top of the cake.
3. Refrigerate until the cake is set, at least 3 hours, before serving. (don't forget to loosen pan sides before opening the spring).
*The top layer is yummy, so doubling it would work if using a 9" pan. I also drizzled a raspberry glaze over the top when serving.
