Fudge Torte with Chocolate Tofu Mousse Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup butter1 cup cocoa powder3/4 cup dehydrated can juice (organic sugar)1.5 cups ground almonds6 eggs separated.5 c. water6 tbsp dehydrated cane juice (organic sugar) Chocolate Mousse Filling10 oz firm tofu2 tbsp honey2 tbsp pure maple syrup2 tbsp cocoa or carob powder1 tbsp butter, salted1 tbsp omega-3 flax seed oil.5 tsp vanilladash sea salt1/4 tsp coffee substitute (optional)For completed cake (optional):.5 cup chocolate chips 2 tbsp butter
1. Preheat oven to 350 F
2. Melt butter in saucepan over low heat.
3. Stir in cocoa (or carob) and 3/4 cup dehydrated cane juice and blend until smooth.
4. Remove from heat and let cool for 5 minutes.
5. Add ground almonds to the butter mixture.
6. Beat in egg yolks and add water.
7. Beat egg whites in a separate bowl until foamy, adding remaining dehydrated cane juice slowly, beating until sof peaks form.
8. Gently fold the cocoa mixture into the egg whites.
9. Pour batter into 2 greased and floured 9-inch cake pans.
10. Bake for 20-30 minutes, or until tester coues out clean.
11. Cool for 10 minutes before removing cakes from pans and cool completely on a rack.
For the Mousse:
Blend all ingredients together in a food processor or blender until smooth, about 2 minutes.
To assemble cake:
Spread most of the mousse over the first layer of the cake. Place the second layer over top. Spread the rest of the mousse on the second layer carefully. Melt the chocolate chips with the final 2 tbsp butter over a low heat pan or double boiler. Drizzle over top of the cake.
Servings: Makes 12 1" slices
Number of Servings: 24
Recipe submitted by SparkPeople user TANGONANA.
2. Melt butter in saucepan over low heat.
3. Stir in cocoa (or carob) and 3/4 cup dehydrated cane juice and blend until smooth.
4. Remove from heat and let cool for 5 minutes.
5. Add ground almonds to the butter mixture.
6. Beat in egg yolks and add water.
7. Beat egg whites in a separate bowl until foamy, adding remaining dehydrated cane juice slowly, beating until sof peaks form.
8. Gently fold the cocoa mixture into the egg whites.
9. Pour batter into 2 greased and floured 9-inch cake pans.
10. Bake for 20-30 minutes, or until tester coues out clean.
11. Cool for 10 minutes before removing cakes from pans and cool completely on a rack.
For the Mousse:
Blend all ingredients together in a food processor or blender until smooth, about 2 minutes.
To assemble cake:
Spread most of the mousse over the first layer of the cake. Place the second layer over top. Spread the rest of the mousse on the second layer carefully. Melt the chocolate chips with the final 2 tbsp butter over a low heat pan or double boiler. Drizzle over top of the cake.
Servings: Makes 12 1" slices
Number of Servings: 24
Recipe submitted by SparkPeople user TANGONANA.
Nutritional Info Amount Per Serving
- Calories: 219.2
- Total Fat: 14.6 g
- Cholesterol: 76.8 mg
- Sodium: 86.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.2 g
- Protein: 5.2 g
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