Tag Archives: チョコレート

Tofu Chocolate Cake

As I said before, tofu has the great quality that it makes all things lighter, especially cakes.
have you ever thought of combining it with Chocolate?

Tofu Chocolate Cake!


-Light flour: 80 g
-Baking powder: 10 g
-Cooking chocolate or normal chocolate (the higher percentage in cocoa, the better!): 1 standard tablet/bar
-Eggs: 2
-Margarine or butter: 1 tablespoon
-Cocoa powder: 20 g
-Rum: to taste
-Tofu (light/kinu tofu): 300 g
-Sugar: to taste (depends on people!)

-Fresh cream: 100 ml
-Jam: 1 tablespoon


-Whip the tofu until smooth. Pass it through a fine mesh sieve.

In a separate bowl pass the flour and baking powder through a fine mesh sieve.

-Melt margarine/butter and chocolate on a bain-marie (put the bowl inside a larger one over a fire.
Add 50 ml of hot water and the coca powder. Keep mixing until misture thickens.

-Separate egg yolks and whites.
Beat the whites in to solid meringue.

-Add flour and baking powder, egg yolks, rum and sugar to chocolate mixture. Mix well. Fold in the egg whites in.

-Check taste. Add flour and cocoa powder if necessary. mix in quickly.

-Line your rice-cooker with a little oil. Pour in the whole mix and switch on the rice-cooker.
If you do not have a rice cooker, pour the mixture inside a mold and bake for about 20~25 minutes at 180 degrees Celsius (check from time to time.

-Wait until cooled down completely before taking out.
Serve with whiiped cream mixed wit a little jam of your choice.

Plenty of variations possible!

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Dessert: Ricotta, Orange Peels & Chocolate Tart


Italy and France can make up for some great combinations with a little imagination.
Here is a failry simple recipe that should please quite a few people as it includes cheese:
Ricotta, Orange Peels & Chocolate Tart!

INGREDIENTS: For 6~8 persons/20 cm wide mold than can opened.

Flour: 200 g
Butter: 150 g (not too cold, please!) + a little for the mold
Milk: 1 large tablespoon
Egg yolk: 1 small
Sugar: 30 g
Vanilla sugar: to taste
Cinnamon: a large pinch
Salt: a little pinch

-Cake filling:
Ricotta: 600 g
Mascarpone: 100 g
Eggs: 2 whole + 3 yolks
Sugar: 90 g
Black/dark chocolate: 90 g
Orange peels (preserved): 35 g
Vanilla essence: 1 small teaspoon


-Prepare the pastry ( a little in advance if possible):
In a large bowl, mix the flour with the sugar, vanilla sugar, cinnamon and salt.
Add the butter in small pieces and knead with your finger tips until you obtain an homogeneous sable pastry.
Beat the egg yolk with the milk and mix quickly to the pastry to “link” it.

-Spread the pastry on a working boarded on which you will sprinkled some flour (to prevent sticking).
Insert into the mold. Cut out whatever pastry is over the rim. Keep inside refrigerator for 30 minutes.

-Preheat oven to 180 degrees Celsius.

-Prepare the filling:
Cut the orange peels in small pieces. Chop the chocolate very finely.
In a large bowl mix the ricotta and mascarpone, the whole eggs and egg yolks, the vanilla essence and the sugar. Mix well. Add the orange peels and chocolate. Mix well.

-Take the the pastry inside its mold out of the refrigerator.
Fill it with the cake garnish and bake for 1 hour 15 minutes~ 1 hour 30 minutes.
Check with a knife that the garnish is properlu\y cooked in its centre.
If the surface colour gets too darke cover it with a sheet of foil paper.

-Let cool completely before serving!

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