[A] Sift the plain flour, cocoa powder, and baking powder together.
Cut the baking chocolate into small pieces. Then use a food processor to break it down into powder.
Microwave the tofu for 1 minute. Remove the excess water and add to the food processor with the chocolate. (The heat from the tofu will melt the chocolate.)
Microwave the soy milk until warm, then add it to the food processor little by little to continue melting the chocolate until it develops a nice, silky consistency.
Add the egg yolks into the food processor and mix. This is the chocolate mixture base.
[B] Transfer the chocolate mixture base into a bowl.
Mix in [A] in two or three portions.
In another bowl, mix a pinch of sugar into the egg whites. Whisk until there is a firm meringue peak.
Divide this meringue into 2 or 3 portions, then gradually combine with [B].
Combine very well when you add the first portion of meringue. Then, gently fold in the rest of the meringue.
Pour the mixture into the baking paper-lined mold, tap the bottom of the mold to release air pockets that may be trapped in the mixture, and then smooth the surface.
Bake in an oven preheated to 350°F/180°C for about 35-40 minutes.
Cool and remove from the mold. Sprinkle powdered sugar as a decoration.
I used a 12 cm round mold in this picture.
Story Behind this Recipe
This chocolate gateau doesn't use heavy cream, butter, or milk, but it becomes rich with tofu and soy milk. You can’t believe that it has tofu. Please enjoy the simple couverture chocolate taste.
If you use baking chocolate, you don’t have to double boil. First, break into fine pieces in the food processor and then add warm tofu and soy milk. It makes the chocolate melt nice and smooth. It's easy to make using a food processor.