Monday, May 17, 2010

Raspberry Tofu Dark Chocolate Ice Cream Cake


Tofu does not get any applause in my family.So I have to think of sneaking in this wonder protein in the most unsuspecting places.Like in the ice cream ,the silken tofu married so well with the intense berry flavor,leaving the picky eaters totally clueless about the disliked ingredient in it.


The cake was specially made in jubilation of Nabeel's seventh birth day.Yes,another healthfully blessed year.His asthma has shown significant improvement as he is growing.Watching the diet for low sugar ,low fat foods ,wholesome fruits,vegetables and grains immensely helped in improving his condition.My efforts to get him to eat the best aren't always success,there are some foods he absolutely cannot stand, and tofu is one of those.But I can't give up , had to think harder to incorporate the bland food with lots of flavorful berries to create this delectable cake.


I had to disclose the secret ingredient to him after blissfully finishing the first slice,for it changed his mind about the food,that he had decided to hate till eternity.Now he is more willing to appreciate it,if presented in such decadent dishes.That also means,a thumbs up for my ,eating more tofu mission.The other dishes that got approval were tofu smoothie and parathas,haven't got the chance to post them yet,but will do,one fine day.

Recipe : Raspberry Tofu Ice Cream
8 ounce Soft Silken Tofu
1 cup Coconut milk or almond milk or soy milk
2 cups frozen Raspberries
1/3 cup agave nectar or honey or maple syrup

Method
Process tofu in a blender until smooth. Add the frozen berries,sweetener and process until well smooth.Now add the milk and process again until well blended. Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions or if you don't have an ice cream maker,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.
Serve as is or layer in the chocolate cake as follows.


Recipe :Raspberry Tofu Dark Chocolate Ice Cream Cake
Ingredients
For Dark Chocolate Cake
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
2 Organic eggs
2 tablespoon Fat free Sour cream
1/4 cup agave nectar or 1/2 cup dark brown sugar
1/2 cup semi sweet chocolate chips.
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoon Organic butter or Virgin pressed coconut oil,melted and divided
1/2 cup reduced fat Organic milk

3 cups of Raspberry Tofu Ice cream(as in recipe above)

Method
Melt 1 tablespoon of butter or coconut oil and the semisweet chocolate chips in a bowl(glass or steel) placed over saucepan with gently simmering water(double broiler).Stir occasionally until the mixture is smooth.Set the bowl aside.

Preheat Oven to 375F.Line the bottom of a 8x8 round baking pan with parchment paper.

Sift all the dry ingredients(flours,salt and powders) in large mixing bowl.
In another mixing bowl whisk together melted butter and sugar or agave ,Crack the eggs and whisk until combined.Add the prepared chocolate ganache, stir in milk ,sour cream and combine until mixture comes together. Now add the dry mixture slowly in to the wet mixture while stirring it.

Pour the mixture in to the prepared baking pan.Bake for 25 to 30 minutes until the center of cake come out clean on an inserted toothpick.Cool the cake for at least 30 minutes.Flip in to plate.Remove the parchment at the bottom of the cake.

Assembling the Cake
Thaw the Raspberry Tofu Ice cream for 30 minutes until soft enough to handle.
Line the same baking pan with a plastic wrap,put the cake back in the pan.Scoop the ice cream and spread over the cupcakes just until the pan is full.Cover and freeze for 2-3 hours before unmolding.When set,flip the pan on to a plate,remove the plastic wrap,flip again in to another serving plate to have the Ice cream layer on top.Garnish with some fresh raspberries.To slice,warm a sharp knife under running hot water for an easier cut.
For more fruity finish,prepare some raspberry syrup and pour over each slice.



Health Nut Challenge 6 : I Scream for Ice Cream : Join in the celebration of healthy frozen treats.Send in your best recipe,find details here..

41 comments:

Pavithra said...

Oooooooooh wow that looks super delicious and I am going to to try this for sure.. the base and the filling both are sooooo scrumptious and with fresh berries Ooooh I love it.. wish I am there to grab a slice yasmeen....

Rosa's Yummy Yums said...

It must taste divine! That cake is perfect for the warmer days!

cheers,

Rosa

Anu said...

wow mouthwatering cake.. Nice click..

Anncoo said...

Oooh...This cake looks so yummilicious!! Can I have a slice please?

Shama Nagarajan said...

delicious cake...yummy

Priya said...

Omg, absolutely divine, looks fantastic and love that tofu filling...Awesome work Yas..

Ayesha said...

Wonderful birthday cake.Happy birthday to Nabeel.

kamalabhoopathy said...

Wow!! such a beautiful cake looks yummy.

Shabitha Karthikeyan said...

Wonderful Bday Cake..Looks delicious!!

Hamaree Rasoi said...

Your last click is awesome. That looks like absolutely perfection in the cake.
Deepa
Hamaree Rasoi

Sayantani said...

thats an wonderful recipe. a must try. love the way tofu is holding the ice cream...looks absolute yum.

Joanne said...

I love this idea to sneak tofu into my family! And then to see the look on their face when they find out what the secret ingredient is!

notyet100 said...

do convey my wishes to ur son,..cake looks delicious

MaryMoh said...

This looks realy delicious. Can't believe there's tofu in it. I would really love to try this for a healthy version of cheesecake. Happy Birthday to Nabeel. It's wonderful that he loved it.

Cool Lassi(e) said...

That is a very beautiful ice-cream cake with all the health benefits. I am glad that your son likes it.Happy belated birthday to that blessed boy!

simply.food said...

Many happy returns to your son.This cake looks amazing nad the colour is so beautiful.Healthy too.

Sarah Naveen said...

excellent pic...looks mouthwatering

Umm Mymoonah said...

Brilliant recipe,looks yummy too.Nice click Yasmeen.

Gita Jaishankar said...

Wow this cake looks absolutely decadent...definitely no one is going to guess that it is healthy too :)

Chef Dennis said...

your cake looks just too good.....I can't believe it s tofu...wow...thanks for sharing!!
Dennis

and I love the picture of the purple cauliflower!!

Priya (Yallapantula) Mitharwal said...

Wow, Tofu in a such a yummy cake.

Kiran said...

Happy Birthday to Nabeel.Very innovative tofu icecream and chocolate cake aombination.Nice pics.

Cooking Foodie said...

hey happy birthday to Nabeel.. and the icecream cake looks delicious... it looks great and the combination of flavors is making me drool...

RAKS KITCHEN said...

Looks sinful!Nice recipe!

Sharmilee! :) said...

Yummy presentation..looks heavenly to taste the slice :)

dining set said...

The photo made my mouth water! I like this one! So perfect and it really looks so delicious.

Rachana Kothari said...

I am not a big tofu fan but i wouldn't mind having this though :) looks delicious!

Dershana said...

Belated birthday wishes to dear Nabeel and god bless him with a healthy and happy future.

I totally loved that guilt free ice cream idea! bookmarking it for abhi in the coming years :-)

Priti said...

Cake looksso gud..wow...made of tofu making it very interesting...belated B'day wishes to Nabeel...its a lovely name

An Open Book said...

wow tofu cake huh..interesting...the colour is sgorgeous

Jaisy James said...

ur cake looks yummy and nice toooooo

rekhas kitchen said...

OMG Yasmeen so so inviting feel like grabing that slice yummmmmmm.Happy birthday to Nabeel God bless you Nabeel

Curry Leaf said...

Soooooooooooooooooooooooo DELISH.
Good to see that tofu worked for you Yassmeen.I tried a similar recipe first with strawberry and then with banana but the tofu here tastes a bit different /tangy/sour and I had to add maple srup/honey almost 1 cup or more and still the icecream looked good but taste was not sweet.

Shabs.. said...

My goodness!How did u create this dish??!!!These look finger licking good and so innovative....well done.

Organic said...

A gorgeous gorgeous Ice cream cake and can't believe it is actually healthy.Best wishes to the birthday boy.

Asha said...

OMG!! Woman, I just woke up to start the day and you are making me drool all over my laptop. What a wonderful looking dessert. Love Raspberries! You are so good at baking.
I have not baked cakes and cookies in a while, trying to shed some lbs. Since kids are home now for Summer hols, might start baking cakes again! :D

Suja Sugathan said...

Wow that looks great..divine..totally adorable yasmeen.

Sarah said...

Oh Wow Ms.Health nut,this sounds like most delectable recipe with a bland food as tofu =)

Life is beautiful!!! said...

Yasmeen I just loved your blog. I came here because of Mymoonah who has a blog named taste of pearl city. She reproduced one of your recipes and gave a link for your blog. The violet cauliflower is amazing and eye-catching. The recipe collection is wonderful. When you have time drop in my blog too :)

Jamie said...

OMG could not stop ogling at this beauty :)

Leyla said...

I tried this recipe last week.

The icecream was DELICIOUS. I'd never imagine using tofu in icecream before but it really was a big hit with my family (who all really detest tofu, yet LOVED this).

It was a big hit, only the cake IMO falls flat. The icecream itself is delicious but the cake is a bit dense.

Anyway thanks for the recipe & idea, im dying to try it with other flavor combos!

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