Chocolate Pound Cake With Tofu

Lovely recipe from chefinyou.com .... Pureed tofu not only blends so well with this pound cake but also adds protein ... I’m going to bake it very often as everyone in family loved it ... Thank you DK of chefinyou.com :)

Ingredients (serves 12)

2 cups maida (Plain Flour)

1 cup sugar

1 cup + 1 tbsp butter

5 tbsp cocoa powder

1 cup pureed silken tofu (firm)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp vanilla essence

½ cup milk (as required, to adjust batter to dropping consistency)

1 tbsp white chocolate chips

Method

Pre-heat the oven to 180˚C. Grease & dust the pan and keep aside.

Sift together the flour, cocoa powder, baking soda, baking powder & salt thrice.

Cream the butter & sugar. Add vanilla essence & beat well.

Add pureed tofu & beat well till the mixture is well mixed.

Now add sifted flour mixture & milk alternately little by little and gently mix till well blended. Always end with flour.

Pour batter into pan, sprinkle white chocolate chips & bake for 35 to 40 minutes or till done.

Tips

-Measure the pureed tofu & NOT regular tofu and then puree it.

-Pureeing the tofu well until completely smooth is very important. A lump will spoil the texture of the end product.

-I pureed the tofu along with vanilla and ¼ cup milk.

-The cake in the picture has cracks on top so when I baked second batch I poured little water in a baking tray & then kept my cake tin in it & baked. The cake was smooth from top & only cracks visible were due to chocolate chips that I inserted in it.

-One of the things I have learnt in baking is never to over beat a batter, so I just mixed the flour gently but well. This gives the cake a soft & spongy texture.

-If you are making muffins then baking time will be less.