The chocolate flavor is so deep and true, no one will ever guess that there is tofu in the cake and in the icing -- or, that the cake has only 2.1 grams of fat per serving.
For this heart-shaped cake, you'll need a heart-shaped pan (9x9x2) and a large heart-shaped cookie cutter. You can find these tools at any big chain store or online.
If you don't have a heart pan, bake the cake in a 9-inch (23-cm) round cake pan or an 8-inch (20-cm) square pan. You can always use your artistic skills and cut the cake into a heart-shape. The icing will hide any boo-boos!
It will take you over 60 minutes to prepare and bake the cake. It makes 10 to 12 almost guilt-free servings!
• No-stick cooking spray
• 1 1/2 cups (10 oz/300 g) granulated sugar
• 1 cup (4 1/2 oz/135 g) all-purpose flour
• 1 cup (4 1/2 oz/135 g) cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (8 oz/240 g) low-fat silken tofu
• 2 egg whites
• 1/2 cup (4 oz/120 g) unsweetened applesauce
• 2 teaspoons pure vanilla extract
Icing and decoration
• 1 cup (4 1/2 oz/135 g) confectioners' sugar
• 1/3 cup (1 3/4 oz/50 g) cocoa powder
• 1/4 cup (2 oz/60 g) low-fat silken tofu
• 2 tablespoons seedless raspberry preserves
• 2 to 3 tablespoons slivered almonds or chopped walnuts
• 1 pint (2 small boxes) (8 oz/240 g) fresh raspberries
Making the cake
Preheat the oven to 350°F (175°C). Spray a heart-shaped cake pan with cooking spray. Using the pan as a template, cut a piece of parchment paper or wax paper to fit into the bottom of the pan. Line the pan and spray once again with cooking spray.
In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.
In a food processor, puree tofu until smooth. Add egg whites, applesauce and vanilla and process until well blended.
Add the tofu mixture to the dry ingredients and beat with an electric mixer until smooth. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
Let the cake cool in the pan on a wire rack.
Making the icing and decorating the cake
In a food processor, combine confectioners' sugar, cocoa, tofu and raspberry preserves. Process until smooth, scraping down the sides of the bowl once or twice. Chill icing until ready to use.
Invert the cake onto a cake plate. Cover with a thin layer of icing.
Place a large heart-shaped cookie cutter in the center of the cake and sprinkle slivered almonds or chopped walnuts inside the cutter. Carefully lift away the cutter.
Outline the top and bottom edges of the cake with raspberries, standing them stem end down.
You can make the cake ahead of time and bake in advance. Wrap in two layers of plastic wrap and store in the refrigerator for 1 or 2 days in the freezer for up to 2 months. The cake may be decorated 2 or 3 hours in advance.
Source: Healthy Living Kitchens.
© 2012 Alere. All rights reserved. Last reviewed June 2012.