similar to a cheesecake. It’s incredibly easy to throw together and is versatile. You can experiment with
other liqueurs besides Kahlúa to mix things up. If you are leery about baking with tofu, I can understand
your hesitation; it used to scare me, too. I can assure you that you could feed this cake to anyone and they’d
never know what’s in it. This cake is baked in a water bath to keep it from cracking on top.
3 aseptic packages fi rm tofu
1¼ cups sugar
1 tablespoon lemon juice
½ cup chocolate chips, melted
¼ cup baking cocoa
cup Kahlúa
3 tablespoons fl our
½ teaspoon vanilla
Preheat the oven to 350 degrees. Lightly grease the sides
and bottom of a 9-inch springform pan and wrap foil
around the bottom outside edge to cover the seal between
the bottom and the sides. Bring a large pot of water to a
simmer for the water bath.
In a food processor or blender, process tofu, sugar, lemon
juice, melted chocolate chips, cocoa, Kahlúa, fl our and
vanilla until smooth, scraping down the sides of the bowl
as needed. Pour mixture into the springform pan. Place the
springform pan inside of another larger pan with high sides.
Pour enough hot water into the outer pan to reach the
middle of the springform pan. Your springform pan should
look like it is surrounded by water.
Bake for 1 hour. If water evaporates while it is baking, be
sure to refi ll the pan with hot water only, especially if you
are using a glass dish; the temperature shock could cause
the glass to break. Cool cake completely in the pan on a
cooling rack and then let set in fridge for 2 hours before
serving. This cake is best if left to sit overnight. Store
leftover cake covered in the fridge.
Yield: 12 SLICES
Prep time: 15 MINUTES
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