Looks kind of bad for you, doesn't it?
Actually, it's made with tofu, egg whites and brown rice syrup, giving this gluten-free, low-fat (but not low-fat-tasting) dessert a major protein punch.
Okay, it also looks kind of like a hot mess. To be honest, before I dressed it with the berries I thought it was too ugly to add to the blog, and I was going to go back to the drawing board. Now I almost feel guilty about looking down on it.
It's a bit like a sunken souffle in appearance, with a light pudding-y texture in the middle and a crisp top. I'll admit, it looks like a disaster straight from the oven, but it's the best kind of disaster, honest.
-1 block silken tofu
-200ml brown rice syrup
-4tbsp cocoa powder
-A pinch of salt
-5 egg whites
1) Preheat the oven to 180 degrees C and grease and line an 8-9" springform pan.
2) Blend the tofu with the syrup, cocoa powder, vanilla and salt until smooth.
3) Whisk the egg whites until they form stiff peaks (like you would for a meringue).
4) Fold the chocolate mixture into the egg whites until just combined
5) Pour into your tin and bake for 40 minutes until puffy (it'll sink once you take it out of the oven, but this is normal).
6) Let cool completely before chilling in the fridge for a couple of hours.
7) Dress with red berries, slice up and serve.
That's it! Enjoy, have fun and remember not to judge a dessert by its appearance.