Description

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

Instructions

  1. Preheat oven to 160°C. Spray a round 20cm 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 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.
  4. Cut cake into slices. Top with yoghurt and raspberries and dust with cocoa powder to serve.