Tofu Chocolate cake

Ingredients:

• 450 g MORINAGA Silken Tofu
• 50 g unsweetened cocoa powder
• 200 g powdered sugar
• 1 tbsp vanilla extract
• 1 tbsp PEARL RIVER BRIDGE rice vinegar
• 200 g butter biscuits
• 75 g unsalted butter

Instructions:

1. Finely crush the biscuits and mix with melted butter.
2. Press the mixture into a cake tin, smooth evenly, and place in the refrigerator.
3. Blend the tofu until smooth.
4. Add cocoa powder, powdered sugar, and rice vinegar. Mix well and pour over the biscuit base.
5. Bake in a preheated oven at 190°C for 25 minutes.

Tip:

Let the cake cool, then refrigerate (preferably overnight) before serving.