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Fat: 23 g
Cholesterol: 0 mg
Sodium: 223 mg
Protein: 6 g
Carbohydrate: 70 g
Fiber: 3 g
1½ cups unbleached all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon sea salt
4 ounces extra-firm, low-fat silken tofu
¾ cup soy milk
¾ cup maple syrup
½ cup canola oil
2 teaspoons vanilla extract
¼ teaspoon fresh lemon juice
7 tablespoons Chocolate Ganache
Fresh berries of choice
Unsweetened cocoa powder for dusting
To make the chocolate cake:
Preheat the oven to 350°F. Into a large bowl, sift the flour, cocoa
powder, baking powder, and soda together. Add the salt and stir
well until combined.
In a blender, combine the tofu, soy milk, maple syrup, oil,
vanilla, and lemon juice. Purée until smooth. Pour the wet mixture
into the dry mixture and whisk until smooth, scraping the sides of
the bowl with a rubber spatula as needed.
Fill each of 7 greased muffin cups half-full. Place 1 tablespoon
Chocolate Ganache in a ball on top of the batter. Top with more
batter to fill each cup just over three-quarters full.
Bake the cakes for 35 to 45 minutes, or until they are firm and
begin to pull away from the side. Let cool to the touch. Remove
from the muffin cups, using a paring knife if necessary. If making
ahead, rewarm in a 300°F oven for 5 minutes.
For each serving, make a spiral of Caramel-Rum Sauce on a plate.
Place a warm cake in the middle of the plate, place some berries
around the cake, top the cake with a scoop of Coconut Sorbet, dust
with cocoa powder, and enjoy.