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1
Mash drained silken tofu to a paste.
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2
Separate the egg yolks and egg whites.
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3
Line a cake pan with parchment paper.
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4
Make meringue with the egg whites.
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5
Add the sugar in 2 batches and beat the mixture until stiff peaks form.
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6
Put the heavy cream in a heat-resistant bowl and heat it up in a microwave.
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7
Do not let it boil.
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8
Break the chocolate bars into small pieces and melt in the microwave.
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9
Once the chocolate is halfway melted, remove from the microwave and stir with a spatula until the chocolate is completely melted.
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10
Preheat the oven.
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11
Mix the heavy cream that's been heated up into the melted chocolate from Step 4 a little at a time.
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12
Mix the beaten egg yolks and silken tofu into the mixture from Step 5.
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13
Add in the meringue in 2 batches.
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14
Fold the mixture, scraping the bottom of the bowl.
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15
Add in the pancake mix.
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16
Once mixed, pour the mixture into the pan and smooth out the surface.
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17
Bake at 170C for about 40 minutes.
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18
Let cool, and chill in the refrigerator.
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19
Remove from the pan, and it's done.
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20
Top with powdered sugar or whipped cream if you like.
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21
This is a gateau chocolat with sliced banana in it.
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22
This one is the matcha version.
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23
I used white chocolate + matcha.
