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1
Melt the chocolate in a double boiler.
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2
Preheat the oven to 360F/180C.
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3
Boil water.
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4
Break up the clumps of okara in a bowl.
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5
Add vegetable oil to the melted chocolate and mix well.
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6
Add the chocolate mixture from Step 3 to the okara and combine well.
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7
Mix in the soy milk.
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8
In a separate bowl, whisk the eggs, then blend in the sugar.
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9
Put this bowl into over the boiled water to make a double boiler and whisk with a hand mixer.
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10
Once the water is about body temperature, remove from heat (when it feels warm to the touch).
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11
Whisk until the eggs form stiff peaks (about 5 min).
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12
Add half of the eggs to the okara and chocolate mixture and mix well.
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13
Add the remaining egg mixture and gently mix.
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14
Finally, pour the okara batter into the egg bowl and mix again.
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15
Pour the batter into a cake pan and bake for 30 minutes at 360F/180C.
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16
When it's finished baking, cool on a wire rack.
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17
Once it cools, wrap in cling wrap and store in the fridge.
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18
It's best served the following day or the day after.
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19
This is the chocolate I used.
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20
When using milk chocolate, adjust the amount of sugar to taste.
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21
Let it rest for about 30 minutes after removing from the fridge to enjoy it nice and moist.
