This icing is so versatile and easy, only a few grams of fat with all that protein and nutrition.
454 grams tofu — Use silken Mori-Nu
1 teaspoon vanilla — pure
1 1/2 tablespoons coffee or substitute — Up to 2 tbsp is ok
6 ounces Callebaut chocolate
Place the tofu into the blender, add the coffee or substitute and vanilla and blend until smooth.
Over a low heat melt the chocolate. Slowly pour into the tofu mixture while blender is on. Scrape sides and process again. It’s ready!!
Per Serving (excluding unknown items): 30 Calories; 2g Fat (51.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.
I will often bake the Chocolate Tofu Cake in a 9X13 jelly roll pan (on parchment of course) and then once cooled cut the cake into thirds through the long xedge. Place the first of the thirds on your serving platter, ice this layer liberally. Then place the second third and use a fresh jam or fruit in the middle and just ice the outter edges. Place the last third on top and ice liberaly on the top and down the sides. To serve you will cut like a loaf, into slabs seeing all the layers. It’s quite impressive. To make this delicious delight into mousse simply serve in champange glasses with a liqeur.