Guilt-free Chocolate Fudge Cake

Photography by Steve Brown

Using tofu in place of additional chocolate gives this cake a deliciously fudgy texture.

Serves: 8

Time to prep: 20 minutes

Time to cook: 45 minutes

Ingredients

• 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
• Low-fat vanilla yoghurt, to serve
• Raspberries, to serve (optional)
• Cocoa powder, to dust

Method

• Preheat oven to 160°C. Spray a round 20cm cake pan 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. Top with yoghurt and raspberries and dust with cocoa powder to serve.

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