Happy Hallowe'en, everyone! I hope your evenings were safe and fun, and if you have children that did the rounds tonight that they didn't get blown away by the gales storming outside!
I never cease to be amazed by the imaginations of the food bloggers around the world that I have the fortune of keeping up with. From new marketplaces and restaurants, to unique ingredients, to whole other worlds of cuisine that I never thought of before, my eyes are constantly being drawn to article after article - and my "ideas book" is filling up faster than I can cross off the entries! I'm not complaining in the least though. Who else can sit in an otherwise dry and dull three-hour lecture and pipe up every three minutes with a new fact to build or contradict the prescribed material? While I may be a bit of a shit disturber (if you'll pardon the term) in class, I also am able to lay claim to re-igniting the passion of some of my teachers who otherwise only re-hashed material they learned in the same program only a few years before at my college! I enjoy being able to share whatever bits of knowledge I can, to whomever will listen (or at least put up with me)... especially when it comes from people all around the world!
Double - Dark Chocolate Sesame Cakes
Makes 24
1 cup flour
1 cup whole wheat flour3/4 cup unsweetened cocoa powder
1 cup sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
5 oz low-fat silken tofu, pureed
1 cup cooled, strong coffee
1 cup fat free soymilk
1 tbsp lemon juice
1/2 cup toasted sesame seed oil
3 tbsp black sesame seeds, toasted
- Preheat oven to 375F.
- In a large bowl, whisk together the flours, cocoa powder, sugar, baking soda, baking powder and salt.
- Make a well in the center and pour in the tofu, coffee, soymilk, lemon juice and oil.
- Stir until smooth, then mix in the sesame seeds.
- Spoon the batter into prepared cups, dividing evenly.
- Bake 25 minutes.
- Cool in the pan set over a wire rack for 20 minutes, then unmould and cool completely.
Amount Per Serving
Calories: 126.2
Total Fat: 5.7 g
Cholesterol: 0.0 mg
Sodium: 11.5 mg
Total Carbs: 18.2 g
Dietary Fiber: 1.8 g
Protein: 2.6 g
Does the tofu make a good egg substitute, then?
ReplyDeleteYum! I love those Vosges bars.
ReplyDeleteOh what a great combination of flavors
ReplyDelete