The name of my cake has probably already put off all those who hate tofu and made sceptical even some tofu fans. I must admit if you look for a rich, flour-less, sticky, fudge-like chocolate cake, click here to see my favourite one and don’t even bother trying today’s recipe. However, if you look for a light, refreshing chocolate dessert you can indulge in without feeling guilty, you should absolutely try it. As a big tofu fan I may be biased, but I think the tofu taste is absolutely imperceptible here.
I risked making this cake the day I wanted to have something in theory impossible, namely a healthy, low-fat, low-calorie and delicious chocolate cake. I think I have met the challenge, of course apart from the chocolate itself, which even though healthy when dark and rich in cocoa, will never be low-fat or low-calorie. The cake is barely sweet (put more sugar if you like very sweet cakes) and its smooth, light texture, somehow reminds one of a lighter cheesecake.
The butter can be omitted, but it adds a certain smoothness. Instant coffee is what I always put in my rich chocolate cake (recipe here) and in this one too. In fact, a small amount of coffee brings out the chocolate taste in a marvellous way without altering the taste. This cake is best when served very cold.
Before passing to the recipe part I would like to thank CG from the Cooking Gallery, who has honoured me with not one, not two, but three blog awards! I am very flattered and proud! Thank you CG!
food processor or blender (necessary to mix the tofu)
Preparation: 1 hour+ at least 3 hours in the fridge
Ingredients (for a 10×15 cm baking tin for a 4 cm high cake or a smaller one if you want the cake to be thicker):
100 g dark chocolate (the best is 70% cocoa)
250 g silken (soft) tofu, drained
(3 tablespoon butter)
5 tablespoons agave syrup, sugar or any other syrup
(a handful of chopped walnuts)
1 flat tablespoon instant coffee
Preheat the oven to 180°C.
Melt the chocolate and the butter.
Put everything in a food processor and mix thoroughly (it’s important to mix the tofu very well).
Combine with the walnuts.
Line the baking tin with baking paper and pour the cake mixture.
Bake about 40 minutes.
Take the cake out the oven, let it cool down and afterwards keep in the fridge for at least 3 hours.
Serve very cold, straight from the fridge.