Ingredients
100 grams Pancake mix powder
150 grams Tofu (silken or firm)
50 grams Hot chocolate powder
100 ml Soy milk (or milk)
1 tbsp Vegetable oil
Method
Sources
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
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Preheat the oven to 180C. Coat the pan with oil and then line with parchment paper. Add the tofu to a bowl and use a whisk to break it up (no need to drain it). Add the cocoa, soy milk, vegetable oil, and pancake mix in that order, and mix well after each addition. Pour the batter into the pan and flatten the tops. Bake in the oven at 180C for 30 minutes, then reduce the heat to 170C and bake for 10 minutes. And it's complete! The finished product It'll deflate a bit after taking it out of the oven, but that's not a sign of failure. If using cocoa powder instead of hot chocolate powder, change the amount from 50 g to 15 g, and add 30 g of sugar.