Mash drained silken tofu to a paste. Separate the egg yolks and egg whites. Line a cake pan with parchment paper.
Make meringue with the egg whites. Add the sugar in 2 batches and beat the mixture until stiff peaks form.
Put the heavy cream in a heat-resistant bowl and heat it up in a microwave. Do not let it boil.
Break the chocolate bars into small pieces and melt in the microwave. Once the chocolate is halfway melted, remove from the microwave and stir with a spatula until the chocolate is completely melted.
Preheat the oven. Mix the heavy cream that's been heated up into the melted chocolate from Step 4 a little at a time.
Mix the beaten egg yolks and silken tofu into the mixture from Step 5.
Add in the meringue in 2 batches. Fold the mixture, scraping the bottom of the bowl.
Add in the pancake mix. Once mixed, pour the mixture into the pan and smooth out the surface. Bake at 170℃ for about 40 minutes.
Let cool, and chill in the refrigerator. Remove from the pan, and it's done. Top with powdered sugar or whipped cream if you like.
This is a gateau chocolat with sliced banana in it.
This one is the matcha version. I used white chocolate + matcha.
Story Behind this Recipe
I wanted to bake rich gateau chocolat without using butter.
-Microwave the chocolate until it's halfway melted. The remainder will melt in the residual heat. Keep an eye on the chocolate and make sure not to burn it. -Chill in the refrigerator for half a day to one day for a chewy and firm texture.