If you want guilt free chocolate cake, this is the recipe for you. This
chocolate cake is laced with fig jam and silken tofu. Figs are high in
many vitamins and minerals, and tofu is high in protein. Also, there is
no flour in this cake so if you have a problem with wheat gluten, give
this a try. You will notice that there are 3 different calls for
chocolate in this recipe, so be sure to keep the amounts separate. One
is for the cake, one is for the filling and one is for the topping.
200 g of sweet or semisweet chocolate
500 g of fresh silken tofu
3/4 cups of superfine granulated sugar
7 tablespoons of agar flakes or powder
3/4 cups of water
300 g of sweet or semisweet chocolate or (semisweet makes it
richer)
2 teaspoons of vanilla extract
280 grams of fig jam
200 grams of semisweet chocolate
1/2 to 1 cup of dried chopped figs (optional)
Line the bottom layer of your spring form pan with baking paper that
has been cut into a round shape so that it easily covers the whole
bottom as best as possible.
Melt the first 200 g of chocolate and pour it evenly into the cake pan.
This is best done in a pan over hot water but not boiling water. Put the
pan in the refrigerator until the mixture settles.
While you are waiting for that, you can go ahead and start on the
filling:
Melt the 300 g of chocolate and pour it into a bowl and add the tofu,
the vanilla extract and the superfine granulated sugar. Blend those
ingredients together well.
Pour the 3/4 cups of water into a saucepan and add the agar. Bring them
to a boil for 4 or 5 minutes stirring continually. Pour the mixture into
the bowl with the tofu and chocolate and quickly and accurately blend
everything together.
If your cake has finished settling in the refrigerator, you can pour the
filling you just made on top of it. Put the cake back into the
refrigerator and keep it there to sit for at least 2 hours or even all
night.
After the cake has done its due diligence sitting in the refrigerator
again, spread the fig jam on top of it being care not to disturb the
last layer you put on it.
After you have spread the fig jam on it, go ahead and melt the last 200
g of chocolate (again, over hot water is best) and pour it right on top
of the chocolate fig cake. You will want to keep this layer thin, so you
may not end up using all the chocolate.
At this point, if you'd like to add even more healthful flavor to the
Chocolate Fig Cake with Tofu Filling, you can add some chopped dried
figs to the top of it.
