As you may or may not know, Stud and I have been on a health kick in the lead up to our wedding. We have swapped our ice cream and ice magic desserts for strawberries and yoghurt and hey, we’re ok with that (for now ;)) but when you are going somewhere like a picnic, all you can think about is brownies or cookies or some other kind of crazy good but unhealthy dessert that’s reasonably portable.
So I turned to google (as you do) and up came a “Guilt-free chocolate fudge cake”. Guilt free chocolate fudge? Yeah whatever! I shouted at taste.com.au but after reading the ingredients, I found out why. Tofu! Hmmmm – maybe if I don’t tell anyone there’s tofu in it, they might like it upon first bite and then not care? Its worth a shot for some low cal cake and hey if it doesn’t work, lesson learned.
The cake itself is actually pretty easy to make. Blender, whisker, combine, done! A sneaky spoonful of the cake batter revealed that yes, you can taste the tofu. Crap! Will everyone notice? Maybe I will wait until its baked and then give Stud a bit. Once I have his reaction, I will tell him whats in it.
So I can safely say that this cake sits somewhere in the middle. I liked it, although could highly tell that it was low fat as it lacked a lot of the chocolateyness (yeah, it’s a word. What?) of a “normal” cake, Stud liked his first bite but then decided at the picnic that he wasn’t a fan as it wasnt hardcore enough for him (chocolate wise), my 1 ½ yr old godson ploughed in to it and seemed happy, and another friend ate it, didn’t like it and when it was in his mouth and I mentioned tofu, ran to the bin to spit it out. WOW! Tough crowd.
Anyway, give it a go, cant hurt and will fill an hour or so of your time if you’re bored
Ingredients serves 8
- Vegetable oil spray, to grease
- 200g silken firm tofu, drained
- 100g (1/2 cup) caster sugar
- 2 egg yolks
- 2 tsp vanilla essence
- 80g 70% cocoa dark chocolate, melted
- 50g (1/3 cup) plain flour, sifted
- 1 tbs self-raising flour, sifted
- 4 eggwhites
Preheat oven to 160°C. Spray a round 20cm cake tin with vegetable oil. Line base and sides with non-stick baking paper.
Process tofu, sugar, egg yolks and vanilla in a food processor until smooth. Add chocolate and process until smooth. Transfer to a bowl. Fold in combined flour.
Beat eggwhites with an electric beater in a clean, dry bowl until soft peaks form. Fold one-third of the eggwhite into chocolate mixture with a large metal spoon until just combined. Repeat, in two more batches, with remaining eggwhite. Spoon cake mixture into prepared pan and smooth surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool.
Cut cake into slices and serve