Chocolate Okara Cake

Name: Chocolate Okara Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Fresh okara; 2 Eggs; 80 grams Sugar; 45 grams Chocolate; 50 grams Soy milk (or regular milk); 50 grams Vegetable oil

cookpad.japan @cookpad_jp

I made chocolate okara cake using baker's chocolate.

Adjust the oven settings and baking time to your oven.
Because there isn't any flour, this cake crumbles very easily. It's easier to cut if you wait until the next day. If transporting, it's probably easier to bake it into muffins.
It needs to be refrigerated because of the okara, but when serving, let it rest for 30 minutes before eating to allow it to become moist.
Instead of vegetable oil, you could also use softened butter. Recipe by CAFE703

I made chocolate okara cake using baker's chocolate.

cookpad.japan @cookpad_jp

I made chocolate okara cake using baker's chocolate.

Saved

Ingredients

6 servings

100 gramsFresh okara
2Eggs
80 gramsSugar
45 gramsChocolate
50 gramsSoy milk (or regular milk)
50 gramsVegetable oil

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Steps

1

Melt the chocolate in a double boiler. Preheat the oven to 360F/180C. Boil water.
2

Break up the clumps of okara in a bowl.
3

Add vegetable oil to the melted chocolate and mix well.
4

Add the chocolate mixture from Step 3 to the okara and combine well. Mix in the soy milk.
5

In a separate bowl, whisk the eggs, then blend in the sugar. Put this bowl into over the boiled water to make a double boiler and whisk with a hand mixer. Once the water is about body temperature, remove from heat (when it feels warm to the touch). Whisk until the eggs form stiff peaks (about 5 min).
6

Add half of the eggs to the okara and chocolate mixture and mix well.
7

Add the remaining egg mixture and gently mix. Finally, pour the okara batter into the egg bowl and mix again.
8

Pour the batter into a cake pan and bake for 30 minutes at 360F/180C.
9

When it's finished baking, cool on a wire rack.
10

Once it cools, wrap in cling wrap and store in the fridge. It's best served the following day or the day after.
11

This is the chocolate I used. When using milk chocolate, adjust the amount of sugar to taste.
12

Let it rest for about 30 minutes after removing from the fridge to enjoy it nice and moist.