Tofu Almond Chocolate Cake
To make this cake vegan substitute margarine for butter. Do not use the silken tofu for this recipe, as it is too watery, and the cake will not set.
Ingredients
Serves: 12
- 3/4 cup (90g) plain flour
- 1 1/4 cups ground almonds
- 3/4 cup packed brown sugar, divided
- 125g butter
- 680g tofu
- 2/3 cup vegetable oil
- 1/2 cup orange juice
- 1/2 cup chocolate liqueur
- 1/2 cup cocoa powder
- 1 teaspoon almond essence
Directions
Preparation:15min ›
Cook:1hour15min ›
Ready in:1hour30min
- Preheat the oven to 170 degrees C. Lightly grease a 20cm springform pan.
- In 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.
- Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa and almond essence. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
- Bake 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.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (7)
really good... i did add some raspberry sauce on top - i think it needs the raspberry sauce - it really compliments it. i'd probably make it again but i'd probably use maple syrup in place of the sugar. - 13 Dec 2007 (Review from Allrecipes USA and Canada)
I had leftover tofu that we didn't use for another dinner recipe. We have decided this was the best way we've ever used tofu. I didn't have chocolate liquor so I just melted some dark chocolate in the same amount. Seemed great. - 01 Mar 2009 (Review from Allrecipes USA and Canada)
Very good! Instead of chocolate liquor I used coffee liqueur which gave it a slight bite. I also used less oil in the cake and added chocolate chips and ground walnuts to the crust. This cake is amazing with vanilla ice cream. - 17 Aug 2009 (Review from Allrecipes USA and Canada)
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