Since moving to Japan one of the things I miss the most is an OVEN! I like baking and I like cakes, however with no oven I have to take alternative methods to make cakes. This for example is a tofu chocolate cake made from, well chocolate and tofu mostly. It turned out surprisingly easy and tasty, so here’s the recipe for it. Although don’t follow it religiously, since I forgot to write down the measurements for the ingredients while doing it. This is simply a guideline and since there is no particular bake process involved, you can taste and add until you’re satisfied.
(This was the original recipe that I worked from.)
This is pretty much a standard crust for cheesecakes, however rather than Graham crackers (because I couldn’t find them), I used something called a rare cheesecake cookie.
- I laid out the cookies to cover the bottom of the pan (18cm diameter) sufficiently then measured how heavy the cookies were before I went on to melt butter, about half the weight of the cookies.
- Crush the cookies in a plastic bag, then pour the melted butter (preferably a bit cooled, so you can handle it) into the bag and mix it.
- Lastly pat out the crust in the pan.
1 packet of soft silken tofu (about 400 grams)
200 grams of dark chocolate
4-5 tablespoons of honey
Cocoa powder (for tasting)
- Melt the chocolate over a hot waterbath.
- Once the chocolate has melted, whisk in the tofu. (I threw the whole block in, but I think you might get better results by whisking the tofu before, so it’s easier and faster to mix with the chocolate)
- Mix in the honey and start the tasting process. If it tastes too much like tofu, you can add cocoa powder and/or honey to even it out.
- Pour the mixture into the pan (with the crust) and lastly put in the refrigerator to chill for 3-4 hours or for the next day.