​CHOCOLATE CAKE WITH TOFU & Gluten Free Ingredients

By:    Alan Zox, Chef;
December,  2018
 
Holidays like Christmas,  New Years and Valentine’s day evoke Chocolate as part of their holidays. Opinions differ but tradition and pleasure seem to be the most popular reasons given for the widespread consumption of chocolate.  As illustrated by the Aztec ruler, Montezuma,  chocolate was thought to be an aphrodisiac practiced by the Gods with a drug like influence discovered in the chocolate cocoa bean.
 
Who knew? Those who chewed and consumed the delectable treats understood very well the happiness that chocolate could engender.
 
Of course word spread by the 1800s when the Cadbury Brothers set up shop in England making and selling chocolate for virtually everyone. In 1861, Richard Cadbury created the first ever heart-shaped box which generated a new chocolate tradition called Valentine’s Day.  Today, Christmas and New Year’s and birthday celebrations all make us appreciate these chocolate treats even more than ever.
 
Yet the world of chocolate is problematic for some because of its rich  high caloric content   One surprising and delicious alternative which is in fact shocking to many is to use tofu instead of eggs, gluten free flower instead of all purpose wheat flour, and gluten free baking soda and .  lt’s a little different than you might expect. No sugary frosting. This one has cream cheese, condensed milk, melted chocolate,  confectioner’s sugar, and toasted walnuts.
 
Years ago I had eaten one like this in Santa Fe New Mexico in an amazing little cafe called the Pink Adobe. The proprietor, Rosalie Murphy, was very innovative and created a cuisine which combined Spanish, Mexican, French and creole cooking. Such a delightful place. And the food was very memorable and delicious as well. The tofu, and gluten free flour and baking soda made it healthier than ever.    Enjoy yourselves! It’s worth it!
 
Directions

 Use Bundt Pan: 9.75 X 3.38 inch; Cook 30-45                    Min.
 
Ingredients

•       Gluten free, All Purpose Flour   (9 Oz) 
•    sugar  (9 Oz.) 
•       butter (9 0z)
•     pinch of salt 
•       cocoa powder (1 3/4 Oz ) 
•      1 cup Silken Tofu (No Eggs)
•      1 tsp Gluten free baking soda
•      1 tsp  Gluten free baking powder
•   1 tsp   Gluten free baking powder
•      1/2   tsp vanilla essence
•     1/2 cup Milk– Add to adjust batter to achieve light and airy consistency

 
 Directions

1. Pre-heat the oven to 350 F. Line the bundt pan with butter and dust with flour till well coated and set aside. Beat the tofu pureed until you see air bubbles in them and set aside. 
2. Meanwhile, sift together the flour, cocoa powder, baking soda,  baking soda and pinch of salt                                                                                               
3. Cream the butter and sugar                                                                   
   
4. Add the vanilla essence and beat well                                                       
5. Add the tofu to the butter-sugar mixture until smooth.                                      
   
6. Beat well till it has been incorporated. The texture may have a chunky or lumpy kind of texture. Continue to  puree until completely smooth.                                         
7. Now, slowly add the sifted flour mixture to the butter-sugar-tofu mixture                                                 
8. Continue to beat well again till  blended smoothly                                   
9. Add 1/2 to 1 cup milk to achieve a light and airy batter consistency.                                                                 
   
10. Pour batter into the buttered / floured pan
11. Make the top smooth   
12. Bake  for 30 - 45 minutes till done. Insert a tooth pick and remove to determine whether done.
13.  The cake will be chocolatey but may be  a bit dry because of over beating   the batter.
14.   Add chocolate  or Vanilla ice cream to the side of the cake to reduce                           dryness.

 
Frosting Ingredients        

•          Condensed Milk, 1 can
•          Cream Cheese, 8 oz.
•          ½ cup semi sweet chocolate
•          Confectioner’s Sugar, ½ cup
•          Whipped Cream, 8 oz
•          Walnuts, ½ cup, chopped and toasted                                                

        

1. Beat the soft,  cream cheese, confectioner’s sugar, and Sweet condensed Milk on high speed about 2 minutes or until blended and smooth.
   
2. Melt the semi sweet chocolate in a double boiler. Cool for 10 minutes.  And mix into the cream cheese mixture.                                        
   
3. Beat the whipped cream in a separate bowl until stiff peaks form.  Fold the peaks and the toasted walnuts into the mixture.       
4.        Spread the frosting on top of the cake
5. Spread the chopped, toasted walnuts all over the cake.  Serve immediately, or refrigerate until serving.

 
Your guests will not believe this is made with gluten free flour. Everyone loved it and couldn’t believe there were no eggs included.