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Chocolate Cake with Beetroot and Tofu

Chocolate Cake with Beetroot and Tofu

   

Chocolate Cake with Beetroot and TofuChocolate Cake with Beetroot and Tofu


Recipe Details:
This easy-to-make chocolate cake is perfectly diabetic-friendly and very delicious. A wonderful treat for the whole family!


Ingredients:
  • Firm tofu – 1 lb.
  • Beetroot – ¾ lb.
  • Dark chocolate 70% - ¾ lb.
  • Sweetener – equivalent to 4 tbsp. of raw sugar
  • Vanilla extract – 1 tbsp.
  • Baking powder – 1 tsp.
    Recipe Directions:
    Step 1
    Cook the beetroot: Preheat oven to 430 F. Trim and wash the beets and wrap in foil. Roast beets for 45 minutes. Then partially unwrap them and poke with a fork. If the beets are tender, they are ready. Now let them cool, then peel the beets and grind in a blender.
    Step 2
    Add tofu, vanilla extract, sweetener, and baking powder. Mix in a food processor with a dough attachment.
    Step 3
    Melt the chocolate in a water bath (without stirring). And carefully add to the dough.
    Step 4
    Cover a 10” baking dish with baking paper. Do not grease.
    Step 5
    Preheat oven to 355 F. Pour the dough into the baking dish and bake for half an hour. The cake should look semi-cooked and soft.
    Step 6
    Cool the cake. Then remove it from the baking dish, put on a plate, and refrigerate.
    Step 7
    Remove the cake from the fridge right before serving. Cut, serve, and enjoy!


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