I’ve had this recipe up on the fridge, waiting to be cooked, since the beginning of the year. A lot of the reasons why I hadn’t up until this point were because it called for a lot of eggs (and separating them, at that) and tofu.
Now, I’m am not a tofu lover and I have tried, oh boy I have tried. Adam likes it, but not me; except once or twice in a restaurant when they’ve nailed the cooking perfectly, and there’s that crispy outside but soft middle and it doesn’t feel like I’ve put a giant chunk of loofah in my mouth.
But then they’re trained professionals, and I am not.
All this leads us up to Adam’s birthday (mid-30s! Yowsers, how did that happen?) the other day, when I wanted to make him something a little different, just for something special and out of the ordinary. That, coupled with the tofu, I know this has disaster written all over it, but it’s okay. You can keep reading. Everything worked out in the end.
See?
Now… well. I’ll start with the good news. We all had a slice each. Heck, the kids had two. Adam was just happy to get edible cake I think, so he smiled and scooped it up.
As for me, there was an unmistakable ‘tofu-ness’ that I just couldn’t ignore, which perhaps shows nothing other than my own prejudice. With ice cream, yes, it was fine.
Once all’s said and done, would I recommend this cake? Well, it is low in fat. It’s true title is a ‘Guilt-Free Chocolate Fudge Cake‘ which undoubtedly is a better sell than ‘Chocolate Tofu Cake’.
I like to think I’m giving you a heads-up 😉
This is week twenty of the 1 recipe a week for a year ‘living list’ challenge. (20/52). According to my calculations I’m two weeks behind. I’ll make up the gap soon.
