Using tofu in place of additional chocolate gives this cake a deliciously fudgy texture.
Ingredients
- Vegetable oil spray, to grease
- 200g silken firm tofu, drained
- 100g (1/2 cup) caster sugar
- 2 egg yolks
- 2 teaspoons vanilla essence
- 80g 70% cocoa dark chocolate, melted
- 50g (1/3 cup) plain flour, sifted
- 1 tablespoon self-raising flour, sifted
- 4 eggwhites
- Low-fat vanilla yoghurt, to serve
- Raspberries, to serve (optional)
- Cocoa powder, to dust
Method
- Step 1Preheat oven to 160°C. Spray a round 20cm cake pan with vegetable oil. Line base and sides with non-stick baking paper.
- Step 2Process 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.
- Step 3Beat 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.
- Step 4Cut cake into slices. Top with yoghurt and raspberries and dust with cocoa powder to serve.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
750 kj
Energy
6g
Fat Total
2g
Saturated Fat
2g
Fibre
6g
Protein
29mg
Cholesterol
53.24mg
Sodium
18g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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