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Рецепт Chocolate Rum Cake (9)
by Global Cookbook

Chocolate Rum Cake (9)
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  Порций: 12

Ингредиенты

  • 1 c. pureed hard silken tofu
  • 1 c. maple syrup or possibly honey
  • 3/4 c. brewed espresso or possibly strong coffee
  • 2 Tbsp. dark rum
  • 1 tsp vanilla extract
  • 1 1/4 c. whole wheat pastry flour
  • 1 c. unsweetened cocoa pwdr
  • 1 tsp baking pwdr
  • 1 tsp baking soda
  • 1/4 tsp cinnamon Chocolate curls for garnish, (optional)
  • 1/4 c. maple syrup or possibly honey or possibly barley malt syrup
  • 1/4 c. brewed strong coffee or possibly espresso
  • 3 Tbsp. dark rum
  • 10 1/2 ounce extra-hard silken tofu
  • 2 Tbsp. dark rum
  • 6 ounce semisweet chocolate melted and cold slightly

Инструкции

  1. 12 SERVINGS DAIRY-FREE
  2. This superb cake offers rich, chocolaty flavor in every bite, but with surprisingly little fat and few calories. To heat chocolate, place it in the top of a double boiler over barely simmering water. When it's halfway melted, remove the top of the pan from the heat and stir till smooth.
  3. Preheat oven to 350 degrees. Oil and flour two 8-inch round cake pans. Dust with flour, shaking out excess.
  4. In large bowl, whisk together tofu, maple syrup, expresso, rum, vanilla till smooth.
  5. In another large bowl, sift together flour, cocoa, baking pwdr, baking soda and cinnamon. Add in flour mix to tofu mix and mix till smooth. Divide batter between prepared pans.
  6. Bake till cakes are springy to the touch, about 15 min. Cold in pans on wire racks 10 min. Turn cakes out onto racks to cold completely.
  7. Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 min. Using pastry brush, spread hot syrup over top of cakes.
  8. Make frosting: In blender or possibly food processor, combine all ingredients and blend till smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting.
  9. Garnish with chocolate curls if you like.