Dessert that's too good to be true: believe it - chocolate cake that contains no sugar, eggs or butter - includes recipes - Recipe Redux

Vegetarian Times, April, 1995 by Miyoko Nishimoto Schinner

CHOCOLATE CAKE. Two words that in cahoots can cause shivers of delight--and fear. How wonderful the taste, but how guilty you feel afterward.

Is chocolate cake a sin that must be given up by those pursuing good health? I say no. (As the owner of a bakery that sells chocolate cake, along with other goodies, I say no quite adamantly.) Fortunately, there are healthful ingredients that can substitute for butter, sugar and eggs without compromising luscious flavor.

In the following recipe for Chocolate Rum Cake, tofu replaces the eggs and butter, acting as a binder and leavener. Maple syrup adds a sophisticated yet not cloying sweetness (honey also can be used), while coffee rounds out the flavor. The result is a dark, delicious and densely textured cake.

The cake's flavor is further embellished by a rum syrup that is brushed on top of each layer before icing. Tofu again replaces the fat and provides creaminess for the frosting, which also is flavored with rum. You'll feel a giddy delight (not simply from the rum) as you bite into this nearly sinless, gourmet treat.

Chocolate Rum Cake After Redux

Cake:

1 cup pureed firm silken tofu, regular or low-fat

1 cup maple syrup or honey

3/4 cup brewed espresso or strong coffee

2 Tbs. rum, preferably dark

1 tsp. vanilla

1/4 cup ice water

1 1/4 cups whole wheat pastry flour

1 cup cocoa

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

Rum syrup:

1/4 cup maple syrup, honey or barley malt syrup

(see glossary)

1/4 cup brewed strong coffee or espresso

3 Tbs. rum, preferably dark

Chocolate rum frosting:

10 1/2 oz. extra-firm silken tofu

1 tsp. vanilla

2 Tbs. rum, preferably dark

6 oz. semisweet chocolate, melted

CAKE: Preheat oven to 350 degrees. Oil and flour 2 8-inch cake pans. In a large mixing bowl, whisk together tofu, syrup or honey, coffee, rum, vanilla and water until smooth.

In a separate bowl, sift together remaining dry ingredients. Whisk dry ingredients into wet ingredients until smooth. Divide batter into cake pans. Bake until cakes are springy to touch, about 15 minutes. Cool in pans 10 minutes. Remove from pans; cool on wire racks.

RUM SYRUP: Heat all ingredients together in a small saucepan. Brush mixture on top of cake layers with a pastry brush.

CHOCOLATE RUM FROSTING: In a blender or food processor, combine all ingredients; process until smooth. Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second layer. Spread top and sides with rest of frosting. Makes 12 servings.

PER SERVING: 290 CAL.; 9G PROT.; 6G FAT; 44G CARB.; 0 CHOL.; 116MG SOD.; 6G FIBER. VEGAN

Chocolate Rum Cake Before Redux

This typical American chocolate layer cake is adapted from a recipe in the FANNIE FARMER COOKBOOK (Bantam, 1990).

Cake:

4 oz. unsweetened chocolate

6 Tbs. water

1 1/2 cups sugar

1/2 cup vegetable shortening

1 tsp. vanilla

3 eggs

2 cups cake flour

1 tsp. baking soda

1/4 tsp. salt

2/3 cup milk

2 to 3 Tbs. rum, preferably dark

(optional)

Frosting:

2 oz. unsweetened chocolate

1 1/2 cups sugar

1/2 cup milk

4 Tbs. butter

1 Tbs. corn syrup

1/4 tsp. salt

1 tsp. vanilla

1 to 2 Tbs. rum

CAKE: Preheat oven to 350 degrees. Oil and flour 2 9-inch cake pans.

Blend chocolate, water and 1/2 cup sugar in saucepan over low heat, stirring often. When chocolate has melted and mixture is smooth, remove from heat; set aside.

Cream shortening and remaining sugar together. Add vanilla. Add eggs one at a time, beating after each addition. In a separate bowl or on a piece of waxed paper, sift together flour, baking soda and salt; add dry ingredients alternately with milk and blend after each addition. Add chocolate mixture and beat until well blended.

Pour batter into pans. Bake until cake tester inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pans 10 minutes; turn cakes out onto cooling racks.

FROSTING: In a saucepan, stir together all ingredients except vanilla and rum. Bring to a boil and cook, stirring vigorously, 1 minute. Remove from heat and let cool. Add vanilla and beat until thick. For a rum flavor, sprinkle each cake layer with rum before frosting cake. Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second layer. Spread top and sides of cake with remaining frosting. Serves 12.

PER SERVING: 480 CAL.; 6G PROT.; 22G FAT; 64G CARB.; 84MG CHOL.; 230MG SOD.; 1G FIBER. OVO-LACTO