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1. Divide the water between two small saucepans. Whisk half of the agar agar powder into each pan, then whisk the cocoa powder and half of the powdered erythritol (for worms) into the first pan, and the beet powder and the remaining powdered erythritol (for worms) into the second. Bring each to a gentle boil, then simmer for 2 minutes while whisking until fully dissolved.
300 ml Water,
2 tsp Agar agar powder,
1 tbsp Unsweetened cocoa powder (for worms),
1 tsp Beet powder,
1 tbsp Powdered erythritol (for worms)
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2. Working quickly while hot, draw each liquid into separate food-safe silicone tubes or wide bendy straws using a syringe or by suction with a clean spoon-fed funnel. Stand the tubes in a glass of ice water for 15 minutes until firmly set.
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3. Push the set agar out of the tubes by blowing or pressing air through with a syringe, giving thin wiggly worms. Keep them in cold water in the fridge until assembly.
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4. Preheat the oven to 180°C (350°F). Line a 23x33 cm (9x13 inch) baking tray with parchment paper and lightly grease the paper.
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5. Whip the aquafaba and cream of tartar in a clean bowl with an electric mixer on high for 6 to 8 minutes until foamy and soft peaks form. Add the granulated erythritol one spoonful at a time and keep whipping until stiff, glossy peaks hold.
0.5 cup Aquafaba (chickpea can liquid),
0.5 tsp Cream of tartar,
60 g Granulated erythritol
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6. Sift the cocoa powder (for sponge), soy protein isolate, coconut flour, baking powder and salt together. Fold into the whipped aquafaba in three additions with a spatula until just combined, then gently fold in the neutral oil and 1 tsp of the vanilla extract.
3 tbsp Unsweetened cocoa powder (for sponge),
25 g Soy protein isolate, unflavored,
2 tbsp Coconut flour,
1 tsp Baking powder,
0.5 tsp Fine salt,
2 tbsp Neutral oil,
1 tsp Vanilla extract
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7. Spread the batter evenly in the tray and bake for 12 to 14 minutes at 180°C (350°F) until the top springs back when touched. Do not open the oven in the first 10 minutes.
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8. Immediately turn the sponge out onto a fresh sheet of parchment, peel off the baking paper, and roll up the sponge with the parchment from the short side. Cool completely in the rolled shape, about 30 minutes, which prevents cracking.
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9. Melt the sugar-free dark chocolate in short bursts in the microwave or over a bain-marie. Blend the firm silken tofu, cocoa powder (for cream), powdered erythritol (for cream), melted chocolate, melted coconut oil and the remaining vanilla extract in a blender for 1 to 2 minutes until perfectly smooth, then chill for 30 minutes until spreadable.
1 tsp Vanilla extract,
300 g Firm silken tofu,
3 tbsp Unsweetened cocoa powder (for cream),
50 g Sugar-free dairy-free dark chocolate,
40 g Powdered erythritol (for cream),
2 tbsp Coconut oil, melted
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10. Unroll the cooled sponge gently. Spread about three quarters of the tofu chocolate cream evenly over it, leaving a 2 cm border at the far edge. Lay three or four dried agar worms in curves along the near edge, then roll the cake up tightly so the worms peek out in the spiral cross-section.
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11. Chill the roll seam-side down for at least 1 hour to firm up. Trim the ends for a neat cross-section, spread the remaining cream over the top, and drape the dark and pink agar worms over the roll, tucking some into the cream so they look like they are wriggling out. Slice with a hot, wiped knife and serve cold.
