Chocolate fudge cake

Chocolate fudge cake

6h 30m prep 45m cook 8 servings Who says you have to miss dessert? This diabetes-friendly cake is just the ticket when an occasional something sweet is called for. 13 Ingredients 6 Method Steps Recipe Notes & Tips 13 Ingredients 310g (1 1/4 cups) no-fat Greek yoghurt 200g soft silken tofu, drained 70g (1/3 cup)…

recipe image

  • 6h

    30m
    prep


  • 45m
    cook
  • 8 servings

Chocolate fudge cake

Who says you have to miss dessert? This diabetes-friendly cake is just the ticket when an occasional something sweet is called for.

  • 13
    Ingredients

  • 6
    Method Steps

  • Recipe Notes


    & Tips

13 Ingredients

  • 310g (1 1/4 cups) no-fat Greek yoghurt

  • 200g soft silken tofu, drained

  • 70g (1/3 cup) caster sugar

  • 2 egg yolks

  • 2 tsp vanilla bean paste

  • 80g 70% cocoa dark chocolate, melted, cooled slightly

  • 50g (1/3 cup) plain flour, sifted

  • 1 tbs self-raising flour, sifted

  • 4 egg whites

  • 1 tbs strawberry jam (or fruit spread)

  • 1 tbs water

  • 250g punnet strawberries, halved

  • Micro herbs, optional, to serve

  • Select all ingredients

6 Method Steps

  • Place a fine sieve over a bowl. Line the sieve with a double layer of muslin. Place the yoghurt in the centre of muslin. Bring edges together to enclose. Twist or tie with string to secure. Place in the fridge for 8 hours or overnight to drain.

  • Preheat oven to 160C/140C fan forced. Spray a round 20cm cake pan with oil to grease and line the base and side with baking paper.

  • Process tofu, sugar, egg yolks and half the vanilla in a food processor until smooth. Add the chocolate and process until smooth. Transfer to a bowl. Fold in combined flour.

  • Beat egg whites with electric beaters in a clean, dry bowl until soft peaks form. Use a large metal spoon to fold one-third of the egg white into chocolate mixture until just combined. Repeat, in 2 more batches, with remaining egg white. Spoon cake mixture into the prepared pan and smooth surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool.

  • Heat the jam or fruit spread, remaining vanilla and 1 tbs of the water in a non-stick frying pan over medium heat. Simmer for 1 minute. Add strawberries. Simmer for 2-3 minutes or until just softened. Cool.

  • Place the cake on a serving plate. Top with the yoghurt, spreading to the edges. Top with the strawberries and drizzle with syrup. Scatter with micro herbs, if using.

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Recipe Notes & Tips

From Taste.com.au – Diabetes-friendly recipe collections Top tip: In step 5, add an extra tablespoon of water if the mixture is too thick.

Image by Al Richardson

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