Tofu chocolate cake

Fake cheesecakeSince 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.)

Crust

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.

  1. 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.
  2. 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.
  3. Lastly pat out the crust in the pan.

Filling

1 packet of soft silken tofu (about 400 grams)

200 grams of dark chocolate

4-5 tablespoons of honey

Cocoa powder (for tasting)

  1. Melt the chocolate over a hot waterbath.
  2. 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)
  3. 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.
  4. 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.
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One comment

  1. Pingback: Tofu chocolate cake « Mood Indigo

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