What's new at Spherebrooke!

An irresistible cake, we eat without feeling guilty because it contains only ingredients with a low glycemic index.
 

200g     dark chocolate (70% cocoa or more)
60ml     (4 tbsp) margarine
250ml   (1 cup) grated walnuts
170ml   (2 / 3 cup) agaves syrup
250ml   (1 cup) semi-firm or firm tofu
125ml   (1 / 2 cup) milk
85ml     (1 / 3 cup) cocoa powder
2 Eggs
15ml     (1 tbsp) vanilla extract
1.25ml  (1 / 4 tsp) salt

Preheat oven to 175 º C (350 º F). Grease the inside of an 8 or 9 inches pan and dust lightly with one tablespoon of cocoa powder, tapping out any excess.

Melt the chocolate in a double boiler add margarine (reserve).

In a blender or food processor, place eggs, agaves syrup, tofu, milk, cocoa powder and walnuts and mix. Add chocolate mixture and melted vanilla extract and mix.

Pour into prepared pan and bake 30-40 minutes (until top is slightly cracked).

Allow to cool, cover with plastic wrap or foil and refrigerate 2 hours before serving.

Serve with raspberry sauce or other berry.