Our healthy take on the cherry-studded black forest cake is a multi-layer frozen cake. The recipe uses tofu instead of cream to lower calories, fat and cholesterol. This secret ingredient makes for a dense and creamy cake that tastes just as good as traditional frozen cakes!
No bake cakes are easy to make ahead and deliver a refreshing touch to spring and summer meals.
Created by: Beth Williams and Meg Raines
Yield: 10-12 servings
1/2 cup walnuts
1/2 cup almonds
1/2 cup unsweetened shredded coconut
1/2 cup natural cocoa powder
1/2 cup large Medjool dates (soak for 10 min in hot water if they are hard)
1 tablespoon coconut oil, melted
14 oz regular firm tofu
1 1/2 cups bittersweet chocolate chips*
1/4 cup pure maple syrup
3 tablespoons natural cocoa powder
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)
1 pinch of salt
2 cups dark cherries, pitted, fresh or frozen
2 tablespoons sugar
1 tablespoon cherry liqueur or bourbon (alcohol-free substitute: 1 teaspoon vanilla extract)
2 tablespoons sugar
9 oz container of whipped topping (ex. Cool Whip or CocoWhip! by So Delicious**)
2 oz dark chocolate squares, grated (for garnish)
1. In a small-medium bowl, macerate the cherries for the topping by combining the cherries, liquor (or vanilla extract if making alcohol-free) and sugar, stirring gently to mix thoroughly. Set aside while you assemble the rest of the cake (about 20 minutes).
2. Next, make the crust by adding walnuts, almonds, shredded coconut and cocoa powder in the bowl of a food processor and processing to a course meal. Add dates and coconut oil and process again until all ingredients are well combined and start to ball together.
3. If the crust mix does not hold together easily when pinched, add a little coconut oil or water until the right consistency is achieved. The mixture should not be too crumbly-dry or too wet.
4. Scrape the crust mix into an 8-inch round springform pan and press down firmly until bottom is evenly covered. Crust should go right up to the edges but not up the sides of the pan.
5. Wash and dry the bowl of the food processor. Add the filling ingredients, except the chocolate chips, to a food processor: tofu, maple syrup, cocoa powder, lemon juice, vanilla extract and expresso powder (if using). Process until smooth, occasionally scrapping down the sides of bowl.
6. Melt the chocolate chips in a double boiler (or in 30 second increments in the microwave), stirring in between until completely smooth and melted.
7. Add melted chocolate to the tofu mix and blend until very smooth.
8. Pour filling onto the crust base and spread evenly.
9. In a large bowl, make the cherry topping by combining the cherries and their maceration liquid with the whipped topping. Mix well.
10. Pour the cherry topping on top of the chocolate filling and spread evenly.
11. Cover loosely with plastic wrap and place in the freezer until the top is firm and easy to slice, at least one hour.
12. To serve, run a warm knife*** around the inside of the pan, making it easier to remove the outside of the springform pan.
13. Once the cake is out of the pan, slice, top with grated chocolate and serve.
14. Store, loosely covered, in the freezer.
* If making the recipe vegan, use non-dairy chocolate chips
** Cocowhip is a non-dairy whipped topping and a great vegan substitute for Cool Whip
*** You can run a thin butter knife under hot water for a couple of seconds to warm up the blade.