Fudge Torte with Chocolate Tofu Mousse Filling

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Fudge Torte with Chocolate Tofu Mousse Filling calories by ingredient


Introduction

This rich and sinful wheat free torte cake with tofu filling can be made with carob if you're allergic to chocolate like I am. It tastes best made with organic sugar and cocoa, but use what you can find if not. This is a combination of 2 recipes from my very good friend Monica Levin's cookbook "Enhance Your Health: Wheat-free, milk-free cookery." You can play with the amounts of cocoa or carob, cane juice, maple syrup and honey in the Mousse to suit your tastes. It may not be low in calories, but it's a great treat for the once in awhile special occasion especially for gluten- and dairy-intolerant people. But whenever I've made it, everyone has loved it! This rich and sinful wheat free torte cake with tofu filling can be made with carob if you're allergic to chocolate like I am. It tastes best made with organic sugar and cocoa, but use what you can find if not. This is a combination of 2 recipes from my very good friend Monica Levin's cookbook "Enhance Your Health: Wheat-free, milk-free cookery." You can play with the amounts of cocoa or carob, cane juice, maple syrup and honey in the Mousse to suit your tastes. It may not be low in calories, but it's a great treat for the once in awhile special occasion especially for gluten- and dairy-intolerant people. But whenever I've made it, everyone has loved it!
Number of Servings: 24

Ingredients

    1 cup butter
    1 cup cocoa powder
    3/4 cup dehydrated can juice (organic sugar)
    1.5 cups ground almonds
    6 eggs separated
    .5 c. water
    6 tbsp dehydrated cane juice (organic sugar)

    Chocolate Mousse Filling
    10 oz firm tofu
    2 tbsp honey
    2 tbsp pure maple syrup
    2 tbsp cocoa or carob powder
    1 tbsp butter, salted
    1 tbsp omega-3 flax seed oil
    .5 tsp vanilla
    dash sea salt
    1/4 tsp coffee substitute (optional)

    For completed cake (optional):
    .5 cup chocolate chips
    2 tbsp butter

Directions

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.