Almost fatfree vegan decadence.
Two ancient ingredients – chocolate and rum - come together to create this delectable dessert – J’s Valentine surprise for B.
Historians trace back the origin of chocolate to the ancient Aztec and Mayan civilizations. They invented the art of flavoring cacao paste with spices and in Central America cacao is used in savoury dishes. The conquistadors took it to Europe where they added cane sugar (duly procured from other conquests) to make sweetened chocolate.
Rum has a slightly different history, although the commonality with chocolate exists on two fronts – fermentation and sugarcane. Sugarcane is native to the Ganges Delta in India and historians are divided whether fermentation and distillation of sugarcane juice originated in present day India or China, although sugar itself has a history of more than 3000 years there. European colonists brought sugarcane to the Carribean and the rest is Rum history.
This recipe is adapted from vegetariantimes.com.
CHOCOLATE RUM CAKE
1 cup pureed firm silken tofu
1 cup maple syrup or agave nectar
1/2 cup brewed espresso or strong coffee
1/4 cup ice-cold water
1/4 cup dark rum
1 tsp. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon
Chocolate curls to garnish (optional)
1/4 cup maple syrup, agave nectar or barley malt syrup
1/4 cup brewed espresso or strong coffee
3 Tbs. dark rum
Chocolate Rum Frosting
10.5 oz. extra-firm silken tofu
2 Tbs. dark rum
1 tsp. vanilla extract
6 oz. dark chocolate, melted and cooled slightly
1. Preheat oven to 350F. Grease two 8-inch round cake pans. (J used a bundt pan) Dust with flour, shaking out excess.
2. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.
3. In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add flour mixture to tofu mixture and mix until smooth. Divide batter between prepared pans.
4. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely.
5. Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 minutes. Using pastry brush, spread warm syrup over top of cakes.
6. Make frosting: In blender or food processor, combine all ingredients until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired.
We served it with a readymade natural cherry topping. (red tart cherries, sugar, water, tapioca starch, and vanilla)
Per Serving: 262 Cal.; 6g Prot.; 5g Fat; 45g Carb.; 0 Chol.; 185mg Sod.; 4g Fiber
Cherry topping: 1/4 cup is 100 calories.
Rummy, yummy, moist, and a keeper of a recipe.
This is our entry for Madhuram’s Egg Substitutes: Silken Tofu event @ Eggless Cooking.