Decadent Chocolate Cake Recipe

Recipe : Decadent Chocolate Cake

Ingredients :

Cake -

1 cup dried apricots, finely chopped

1/4 cup apricot brandy

2 1/4 cups white self-raising flour

1 tbsp baking powder

3/4 cup cocoa

1 tsp cinnamon

1 cup skim milk

2 tbsp lemon juice

1 x 300g packet low fat silken tofu (Morinaga)

1 tsp vanilla essence

1/2 cup apple sauce

1 3/4 cups Splenda artificial sweetener powder

Filling -

1/2 cup apricot jam

1/2 cup reduced fat (18%) sour cream or light vanilla Fruche

1 tbsp honey

1 tsp vanilla essence (not if using Fruche)

Fudge Topping -

3 tbsp arrowroot

1/4 cup corn syrup

1/4 cup cocoa

2 tbsp skim milk

4 tbsp icing sugar

1 tbsp grated chocolate (for decoration)

Method :

Preheat oven to 175C and lightly spray a deep 23cm springform cake tin with vegetable oil spray. Heat brandy gently over medium heat for 2-3 minutes. Add apricots and simmer gently until the liquid is absorbed (5 minutes). Set aside.

Sift the flour, baking powder, cocoa and cinnamon together in a medium size bowl. Set aside. Pour the milk into the small bowl. Add the lemon juice and set aside. Beat tofu until smooth (it will still be a little "grainy") and blend in the vanilla. Set aside.

In a large bowl place the apple sauce. Gently blend in the tofu mixture and then gradually add the artificial sweetener. Add the flour mixture and the milk mixture alternately to the tofu mixture. Stir well to form a smooth batter. Fold in the brandied apricots and pour the mixture into the prepared cake tin.

Bake for approximately 65 minutes. Test with a skewer. Cook until skewer comes out clean. Allow to cool in tin for 20 minutes then turn cake out of tin and invert onto a rack to cool. Do not cut cake until completely cool.

Filling -

Combine honey, sour cream and vanilla. Mix well. Set jam aside.

Fudge Topping -

Heat corn syrup until just warm. Pour over the arrowroot and stir until smooth. Gradually add the cocoa, milk and icing sugar (alternately, a small portion at a time) and keep beating until the consistency is smooth and able to be poured.

To Assemble -

Using a sharp knife cut the cake in half. Place the bottom half onto the serving plate and spread the apricot jam over the top of it. Spread the sour cream filling over the jam. Place the top half of the cake in place and pour the fudge topping over the top of the cake and smooth around the side with a knife. DEcorate with grated chocolate.

Serves 16

Per Serve -

Fat - 3.1g

Kilojoules - 893

Calories - 213

Carbohydrates - 36g

Protein - 5.3g

Fiber - 1.5g

Rich chocolate fudge topping, brandied apricots and a sour cream filling make this cake unbelievably tasty - a very special cake - wonderful for special occasions. A cake like this in a coffee shop would normally contain around 40g of fat per slice !

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