*Chocolate Pound Cake with Tofu

Pureeing the tofu well until completely smooth is very important. A lump will kill the texture of the end product. Also measure the pureed tofu and NOT regular tofu and then puree it. Its recommended that you puree the Tofu along with other liquid you use for a recipe. I Pureed the "already pureed" tofu along with vanilla extract and ¼ cup of milk and let it sit in the fridge for an hour or so for the flavors to blend. * don't overbeat

*Chocolate Pound Cake with Tofu

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 250

    gms all purpose flour (or Maida)

  • 250

    gms sugar

  • 250

    gms butter

  • 50

    gms cocoa powder

  • 1

    cup pureed Mori Nu silken Tofu (firm) or any other silken Tofu (instead of 4 eggs)

  • 1

    tsp baking soda

  • ½

    tsp baking powder

  • ½

    tsp salt

  • 1

    tsp vanilla essence

  • Milk – as required, to adjust batter to dropping consistency - max ½ cup

Directions

Pre-heat the oven to 180 deg C (350 deg F). Line the base of a square pan (8″x8″) with butter paper, or grease the base with butter and dust with flour till well coated and set aside. I used a BUNDT CAKE pan (nonstick 9.75 X 3.38 inches). Beat the eggs until fluffy pureed and flavored tofu until you see air bubbles in them and set aside. This step is OPTIONAL Meanwhile, sift together the flour, cocoa powder, baking powder, baking soda and salt. Do this thrice and set aside. Cream the butter and sugar. Add the vanilla essence and beat well. Add the tofu beaten eggs to the butter-sugar mixture and beat well till it has been incorporated. Seeing a curdles kind of texture, I thought I messed up the batter but nothing like that happened. So dont worry about that look :) Now, add the sifted flour mixture to the butter-sugar-egg mixture little by little and beat well till blended smoothly. (Please read my Notes above before beating the batter) Add adequate milk to achieve a batter of dropping consistency. Pour batter into the readied pan, smoothen the top and bake for 45-50 minutes or till done. ( My oven took only about 32 minutes) I toppled it out after it had cooled and here is the final cake cooling in the counter. The cake was chocolatey, rich but a tad bit dry. As I said, the dryness, I think was cos of the beating of the batter after adding the flour. Just gently mix the flour with the wet ingredients and I assume that the cake would be more moist. But overall, for me, this experiment was a success! Don't forget the ice cream!


Nutrition

Facebook Conversations