Tofu Chocolate Cake
A creamy, rich chocolate cake that can be adapted for vegans by using margarine instead of butter. Do not use the silken tofu for this recipe, as it is too watery, and the cake will not set.
- Serves: 12 persons
- ¾cup all-purpose flour
- 1¼ cups ground almonds
- ¾cup packed brown sugar, divided
- ½cup butter
- 1½ pounds tofu
- ⅔cup vegetable oil
- ½cup orange juice
- ½cup chocolate liqueur
- ½cup unsweetened cocoa powder
- 1teaspoon almond extract
Step 1Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
Step 2In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
Step 3Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
Step 4Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.