Guilt Free Chocolate Fudge Cake

“You made this?” she squealed, her lips wrapped around the fork, sucking every morsel from it. Her eyes danced with a mischievous sparkle as she stared at me in wonder.

“I did.” I replied, taking the humble approach. Nobody liked a braggart after all.

“There’s no way this is healthy.” she replied, taking another mouthful, her eyes still afire. I merely shrugged, a lopsided smirk on my face.

“Either way,” I began, “You’re going to have to work off those calories.” I said in my most seductive voice possible, my eyes boring into her as I began to take off my shirt.

She looked between me and the cake a few times, finally putting the fork down. She was young and attractive, and I knew some that would’ve felt a twinge of guilt at seducing one so inexperienced in life, but as the title says, this cake is guilt free.

GUILT FREE CHOCOLATE FUDGE CAKE

chocFudge

INGREDIENTS

  • Coconut or grape seed oil spray, to grease
  • 200g silken firm tofu, drained
  • 100g (1/2 cup) caster sugar
  • 2 egg yolks
  • 2 tsp vanilla essence
  • 80g 70% (minimum) cocoa dark chocolate, melted
  • 50g (1/3 cup) plain flour, sifted
  • 1 tbsp self-raising flour, sifted
  • 4 egg whites
  • Low-fat vanilla yogurt, to serve
  • Raspberries, to serve (optional)
  • Cocoa powder, to dust

METHOD

  1. Preheat oven to 160°C. Spray a round 20 cm cake pan with vegetable oil. Line base and sides with non-stick baking paper.
  2. 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.
  3. Beat egg whites with an electric beater in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into chocolate mixture with a large metal spoon until just combined. Repeat, in two more batches, with remaining egg white.
  4. Spoon cake mixture into prepared pan and smooth surface.
  5. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Set aside in pan to cool.
  6. Cut cake into slices. Top with yogurt and raspberries and dust with cocoa powder to serve.

NUTRITIONAL INFO (per serving)

Saturated Fat: 2.5 g

Total Fat:  6 g

Total Carbohydrates: 33 g

Dietary Fibre: 1.5 g

Protein: 7.5 g

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