Grease the mold. Preheat the oven to 180°C (350°F).
Combine the fresh okara and cocoa, and push them with a spoon to mix.
Warm the milk, add margarine, then melt it in the milk.
Pour Step 3 into Step 2, and mix well. Add rum and mix.
Add eggs and sugar in a separate bowl, and whisk to combine thoroughly.
Pour 1/3 of Step 5 egg mixture into Step 4 and mix. Add the rest of the egg mixture, and mix well.
Pour into the pan and bake for 30 minutes. Watch the cake and adjust the baking time if required.
When finished baking, refrigerate it in the pan.
When you take out the cake, make sure it's cooled down. If it's still warm, it will easily break.
Slice it, and it's done.
I wrapped it as illustrated in the picture.
Story Behind this Recipe
I wanted to make a chocolate-flavoured cake, but I wanted to make it healthy. So I created this recipe, which uses mostly okara.
When you take out the cake from the pan, make sure the cake has cooled. I used sweetened cocoa, which you can drink without adding sugar. If you are using pure cocoa powder, increase the amount of sugar.