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1. Whisk the agar powder, water, a spoonful of the cocoa powder and a spoonful of the granulated erythritol in a small saucepan. Bring to a boil over medium heat, then simmer for 2 minutes, whisking constantly, until the agar fully dissolves.
30 g Unsweetened cocoa powder,
80 g Granulated erythritol,
1.5 tsp Agar powder,
250 ml Water
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2. Working quickly, draw the hot mixture into thin silicone straws with a syringe or by suction through a cooled straw end. Stand the straws upright in a glass and chill for at least 30 minutes until firm, then push out the worms with a spoon handle or by blowing gently.
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3. Heat the oven to 175°C (350°F). Line a 20 cm (8 inch) square pan with parchment and lightly oil it with avocado oil.
50 ml Avocado oil
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4. Sift the soy flour, pea protein isolate, remaining cocoa powder, flaxseed meal, remaining granulated erythritol, baking powder and salt into a large bowl, and whisk to combine.
60 g Defatted soy flour,
30 g Unflavored pea protein isolate,
30 g Unsweetened cocoa powder,
20 g Flaxseed meal,
80 g Granulated erythritol,
2 tsp Baking powder,
0.5 tsp Fine salt
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5. Whisk the aquafaba, soy milk, apple cider vinegar, avocado oil and vanilla extract in a second bowl until slightly frothy. Pour into the dry ingredients and stir just until combined, then rest 5 minutes to let the flax and protein hydrate.
60 ml Aquafaba (chickpea can liquid),
170 ml Unsweetened soy milk,
1 tbsp Apple cider vinegar,
50 ml Avocado oil,
2 tsp Vanilla extract
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6. Scrape the batter into the pan and smooth the top. Bake for 25 to 30 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack and cool completely.
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7. Melt the baking chocolate and cocoa butter together gently over barely simmering water. Blend with the tofu, powdered erythritol, a splash of soy milk and a pinch of salt until perfectly silky, scraping down the sides. Chill for 20 minutes until pipeable.
0.5 tsp Fine salt,
170 ml Unsweetened soy milk,
200 g Firm tofu,
60 g Unsweetened baking chocolate,
40 g Powdered erythritol,
20 g Cocoa butter
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8. Use a 1.5 cm apple corer or metal straw to bore three parallel tunnels through the cooled cake from one side to the other, keeping them evenly spaced at mid-height. Pipe the ganache into each tunnel with a piping bag, leaving the entrance slightly open.
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9. Drape the agar worms so they poke out of each tunnel entrance, curling a few over the top. Chill for 30 minutes to set the ganache, then slice crosswise with a hot knife to reveal the tunnels.
