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1
[A] Sift the plain flour, cocoa powder, and baking powder together.
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2
Cut the baking chocolate into small pieces.
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3
Then use a food processor to break it down into powder.
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4
Microwave the tofu for 1 minute.
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5
Remove the excess water and add to the food processor with the chocolate.
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(The heat from the tofu will melt the chocolate.)
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Microwave the soy milk until warm, then add it to the food processor little by little to continue melting the chocolate until it develops a nice, silky consistency.
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8
Add the egg yolks into the food processor and mix.
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9
This is the chocolate mixture base.
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10
[B] Transfer the chocolate mixture base into a bowl.
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11
Mix in [A] in two or three portions.
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In another bowl, mix a pinch of sugar into the egg whites.
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Whisk until there is a firm meringue peak.
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14
Divide this meringue into 2 or 3 portions, then gradually combine with [B].
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15
Combine very well when you add the first portion of meringue.
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Then, gently fold in the rest of the meringue.
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17
Pour the mixture into the baking paper-lined mold, tap the bottom of the mold to release air pockets that may be trapped in the mixture, and then smooth the surface.
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18
Bake in an oven preheated to 350F/180C for about 35-40 minutes.
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Cool and remove from the mold.
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20
Sprinkle powdered sugar as a decoration.
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21
I used a 12 cm round mold in this picture.
