Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, no-effort! okara chocolate cake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
No-Effort! Okara Chocolate Cake is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. No-Effort! Okara Chocolate Cake is something which I have loved my entire life. They’re nice and they look fantastic.
No-Mixer Okara Chocolate Cake: Step-by-Step Photos · Recipe. If you make your own homemade soy milk, you will always end up with a by-product - the soy pulp, also known as tofu dregs or okara. Okara is an extremely nutritious by-product, containing proteins, soluble and non-soluble fibre and isoflavones.
To begin with this recipe, we have to prepare a few ingredients. You can cook no-effort! okara chocolate cake using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make No-Effort! Okara Chocolate Cake:
- Prepare 100 grams Fresh okara
- Make ready 50 grams ☆White flour
- Prepare 30 grams ☆Hot chocolate mix
- Get 1 tsp ☆Baking powder
- Prepare 1 Egg
- Get 100 grams Milk
- Prepare 30 grams Sugar
- Prepare 30 grams Chocolate
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Instructions to make No-Effort! Okara Chocolate Cake:
- Break up your favorite chocolate or chop it roughly. I used 6 small pieces of chocolate as shown in the top photo and cut each piece into quarters with a knife. Preheat the oven to 360°F/180°C.
- Combine all the ☆ ingredients except for the okara in a bowl, then mix in the okara while breaking up clumps.
- Combine the egg and sugar in another bowl. Add the milk and mix in well.
- Add the egg mixture to the okara mixture, and mix together using a rubber spatula.
- Pour the batter into silicone baking cups, and bake in a 340°F/170°C oven for 15-20 minutes. (Test by poking with a bamboo skewer and adjust the baking time.)
- When the cakes are done and cooled, put in a storage bag or cover with plastic wrap and chill in the refrigerator. If you leave them overnight, the cake will become moist, and the chocolate bits will harden and become like delicious crunchy nuts.
- I've been making this again recently. I cut a milk carton in half and used it as a baking mold. I baked it for 5 minutes longer than in the silicone cups.
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