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Silken Tofu Chocolate Cake

  • Writer: Miwa
    Miwa
  • Dec 7, 2024
  • 2 min read







 

<Silken Tofu Chocolate Cake/ 豆腐チョコケーキ>


▲Vegan


Ingredients (Serves 1)

- 150g Silken Tofu

- 3 ½ tbsp (25g) Unsweetened Cocoa Powder: (can adjust by ±10g to taste)

- 2 tbsp(30g) Honey or  any preferred sweetener

- 2 tbsp (20g) Rice Flour



Instructions


1. Wrap the tofu in a paper towel and microwave on 600W for about 20 seconds to drain excess water.


2. Place the tofu in a bowl and blend until smooth.


3. Add the rest of the ingredients to the bowl and mix until there’s no dry powder remaining.


4. Transfer the mixture into a heatproof dish lined with parchment paper, smoothing it out evenly.


5. Microwave on 600W for 3 minutes.


6. Let it cool to room temperature, then refrigerate for a minimum an hour.


7. Dust with extra sugar or add whipped cream before serving if desired. 



MIWA's tips

- You can adjust the amount of cocoa powder by ±10g. Less cocoa results in a softer texture, while more gives a denser consistency. Enjoy!


-Adjust the heating time based on your microwave's wattage. For a 1000W microwave, start with about 1.5 minutes and then heat in short intervals until it solidifies.


-My family loves to add vanilla icecream on top. 


This chocolate tofu cake is great to be served in this tableware.






<MIWA’s recommendations♡>

 

- MIWA's E-cookbooks are available! I hope this will be helpful and enjoyable in your kitchen^^

 

-(NEW) MIWA's Tableware is NOW live!

Enhance Your Culinary Experience with MIWA's Tableware!

  • Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home.

  • Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special.

  • Enlighten Your Table: Add elegance and tradition to your dining experience.


3 Comments


pubjds
Apr 06

Hello Mrs Miwa,

I am a new follower of your website and enjoying it.

For the silken tofu chocolate cake, could it be cooked in an oven? If so, could you please provide me with temperature setting and time?

Thank you very much and keep up your nice and healthy recipes.

Jasmine (France)

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