To make the Chocolate Cake:
Preheat oven to 350° F. Oil a 9 by 13 inch pan, and line
it with parchment paper.
Sift the cocoa powder, flour, baking powder, baking soda, salt,
egg replacer, and espresso in a bowl.
In a blender, combine coffee, tofu, maple syrup, canola oil,
vanilla, vinegar and coffee extract. Blend until smooth. Pour
the wet ingredients into the cocoa mixture and whisk until smooth
(some small lumps are OK). Pour the batter into the prepared pan
and spread evenly. Bake for 10 minutes, or until the cake pulls
away from the sides of the pan and a small knife inserted in the
center of the cake comes out clean. Let cool in the pan.
To make the Filling:
Decrease the oven temperature to 325° F. Spread the macadamia
nuts and hazelnuts on a baking sheet, and toast in the oven for
8-10 minutes, until light brown. Remove from oven and let cool.
Pulse the nuts in a food processor fitted with the metal blade
4 or 5 times, until coarsely ground. Place the nuts, soy milk,
rice milk, coconut, Sucanat, agar, arrowroot and vanilla in a
saucepan, and whisk until smooth. Heat the mixture over medium
heat, whisking continuously, for 7-10 minutes, until very hot
but not boiling. Pour into a shallow pan to cool.
To Make the Caramel:
Soak the dates in hot tap water for 10 minutes. Meanwhile, place
the Florida Crystals and water in a small saucepan over medium-high
heat and bring to a boil. Decrease heat to low and simmer for
12-15 minutes, until the bubbles in the syrup are thick. Remove
the dates from the water and transfer to a blender. Add the agave
and Florida Crystal syrup. Transfer the mixture to a blender and
blend for 1 minute, or until smooth. Let cool to room temperature.
(Store at room temperature for up to 1 month. If the caramel crystallizes,
cook over low heat until the crystals dissolve.
To Assemble and Serve:
Using a 2 1/2 inch round biscuit cutter or glass tumbler, cut
12 rounds out of the chocolate cake. Place 1 round on a dessert
plate. Using a small ice cream scoop, top with 2 tablespoons of
the filling. Repeat, creating 2 more layers of cake and filling.
Set a few whole macadamia nuts on top and sprinkle with shredded
coconut. Dot the plate with caramel sauce, and garnish with kumquat
slices and chocolate cigars.
*Sucanat -- A brand-name unrefined, granulated cane sugar
made from evaporated sugarcane juice, found in most natural food
stores. You can substitute any unrefined sugar.
** Florida Crystals -- A brand name less-refined granulated
cane sugar. It is available in most natural food store. You can
substitute any light, unrefined sugar.
Per Serving Cake: 581 calories (49% from fat); 6.7 g protein;
64 g carbohydrate; 34 g fat; 0 mg cholesterol; 226 mg sodium;
4.5 g fiber.
Per 2 Tablespoons Date Caramel: 65 calories (1% from fat);
0 g protein; 17 g carbohydrate; 0.2 g fat; 0 mg cholesterol; 1
mg sodium; 0.2 g fiber.
