Ingredients
100 grams Fresh okara
4 grams Baking powder
60 grams Sugar
2 Eggs
1 dash Vanilla oil
70 grams Chocolate (preferably bitter)
50 grams Margarine
Method
Sources
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Cold marble surface — pastry rolling, chocolate tempering, candy
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Cold marble surface — pastry rolling, chocolate tempering, candy
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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To make the cake easier to remove, line a cake pan with a sheet of parchment paper (no need for greasing the pan). Preheat the oven to 340F/170C. Finely chop the chocolate in a food processor, then mix together with the margarine and microwave for about 50 seconds. Mix together the ingredients and blend in a food processor. Add the egg and vanilla oil and blend again. Once it's good and creamy, remove about 1/3 of the mixture and transfer it to another container. Pour the chocolate sauce from Step 2 into the food processor and blend together. You should now have two separate batter mixtures. Alternate layers of the two mixtures in the cake pan, then drop dollops of the white batter on top. Finally, using a pair of chopsticks, make two big swirls in the batter (or create your own pattern, if you prefer). Bake at 340F/170C for 40 min. Since this cake is chocolate-based, you can't detect the smell of the okara at all! Once it's cooled, chill in the fridge and enjoy!