By: Alan Zox, Chef;
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!
Use Bundt Pan: 9.75 X 3.38 inch; Cook 30-45 Min.
Your guests will not believe this is made with gluten free flour. Everyone loved it and couldn’t believe there were no eggs included.