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1
Preheat the oven to 180C.
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2
Line the pan with kitchen parchment paper.
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3
Sift the cocoa.
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4
Beat the eggs, add the sugar, and mix.
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5
Mix with an electric mixer over a double boiler.
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6
Check the temperature with your finger.
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7
When it's warm to the touch, remove from the double boiler.
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8
Once removed from the double boiler, beat on high until thick and white.
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9
Put the fresh okara into a bowl.
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10
Use your finger to break up any lumps.
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11
Sift the cocoa again, this time into the okara.
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12
Add the soy milk (or milk).
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13
Use a rubber spatula to mix it in.
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14
Add 1/3 of the beaten egg.
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15
Use a rubber spatula to mix it in.
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16
Add half of the remaining egg and fold in with the rubber spatula.
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17
Add the batter into the bowl with the remaining egg and mix it in using folding motions.
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18
Pour the batter into the pan.
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19
Smooth the surface.
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20
Tap the sides about 3 times.
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21
Bake in an oven at 180C for 30 minutes.
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22
Once baked, remove from the pan and remove the kitchen parchment paper.
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23
If you don't quickly remove it from the parchment paper, you won't be able to do it later.
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24
Wrap in a plastic bag and let cool.
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25
Once cooled, wrap with plastic wrap and chill in the refrigerator.
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26
When you look at it, you can't tell that there's okara in it!
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27
It doesn't have any oil, so it might feel a bit less moist than your usual chocolate cake!
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28
This is the truth.
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29
This okara chocolat is guilt-free and refreshing, sure to make your tummy happy.
