Daily Cooking Quest

easy Indonesian recipes

Chocolate Tofu Cake

I once made a chocolate truffle cake, with a really dense texture and it was oh so good. I know how rich that cake was and had to keep telling myself not to be greedy. I ended up forcing myself to give half of it away because otherwise I would not be able to stop myself. This cake though, this one that looks almost exactly like that dense chocolate cake, with the texture that is also almost exactly the same, is another story all together. This cake is healthy! There is no flour, no butter, other the little tiny amount to grease the pan, and no cream. So what is this magic? This cake is made of silken tofu, chocolate (use your favorite dark/bittersweet chocolate for this), cocoa powder, eggs, sugar, a bit of milk and rum.

Chocolate Tofu Cake

Chocolate Tofu Cake

This cake almost has no rise whatsoever. I baked this in a standard 9”x5” loaf pan, and it was barely half filled when the baking was done. So if you have a smaller pan, like the 8”x4” loaf pan, I think it will work much better in term of filling the pan. But no matter, although my cake is rather short looking, they taste amazing, and it is alright to eat a couple of these in one seating without feeling any guilt :)

Chocolate Tofu Cake

Chocolate Tofu Cake

Chocolate Tofu Cake


5.0 from 1 reviews

Categories:

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8-12

Ingredients

  • 150 gram silken tofu (about 1/2 block typically)
  • 3 egg yolks
  • 30 gram (4 tablespoon) cocoa powder
  • 1 tablespoon rum/brandy
  • 150 gram (~ 1 cup) dark/bittersweet chocolate, roughly chopped
  • 3 tablespoon milk
  • 3 egg whites
  • 100 gram (~ 1/2 cup) sugar

Instructions

  1. In a mixing bowl, beat together silken tofu, egg yolks, cocoa powder, and rum/brandy. Set aside.
  2. In a microwave proof bowl, place chocolate and milk. Heat in microwave until the chocolate melts. I only need 30 seconds with my microwave. Stir to combine the chocolate and milk. Add this to the silken tofu mixture and mix well.
  3. In another mixing bowl (use stainless steel one for this), whisk egg whites until it starts to foam, then start adding sugar in 3 batches and keep whisking until stiff peak.
  4. With a spatula, scoop 1/3 of egg whites into the chocolate tofu mixture. Fold until well mixed. Repeat two more times.
  5. Grease a 9"x5" loaf pan with some butter. Preheat oven to 170 Celcius (340 Fahrenheit).
  6. Pour the cake batter to the prepared pan and bake for 45 minutes, or until a cake tester comes out clean. Cool completely, then remove the cake from the pan, cut into slices.
  7. Serve as is, of dress up with some powdered sugar, whipped cream, or even some berries.

Comments

  • Deanna says:

    Can you convert the grams to teaspoon etc for me? Thanjs this looks amazing!

    • Anita says:

      Hi Deanna, done! Please refer to the updated recipe :)

  • Clarissa says:

    Hi Anita, is it ok if I don’t use rum. Since I want to give the cake to my daughters, also can I use chocolate chips instead of chocolate block? Thanks and have a great day

    • Anita says:

      Hi Clarissa, sorry for the late reply. But definitely, you can use chocolate chips, and omit the rum. Better yet, instead of 1 tablespoon rum, you can use 1 teaspoon vanilla extract for a kiddie friendly treat.

  • Laura says:

    This was delicious and so moist! Curious do you have nutritional information on this? Will be making this again thank you!

    • Anita says:

      Yay, glad you like it Laura. Hm...I use a nutritional value calculator from verywellfit, and it gives me a 183 calories/serving (assuming 8 servings total), with 11% fat, 26% cholesterol, 10% carbohydrate, 1% sodium, 4% fiber. I hope this helps.

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