The secret ingredient to this wonderful delight is Tofu. It’s creamy and sweet but not overly so and it’s light on the stomach. The ginger gives it a lovely warming kick while the chocolate adds decadence. Plus, the Tofu adds a healthy nutrient rich element.
You could easily add soft cheese to this and make it into a cheesecake. It’s a very workable recipe.
Note – You can set in the fridge but it will remain slightly more sloppy so it’s best from the freezer but is enjoyable either way.
Chocolate & Gingerbread Silk Cake
For the base
- 200 g Ginger Biscuits with extra to sprinkle on top
- 50 g Vitalife or other plant-based margarine
For the filling
- 500 g Silken Tofu
- 1 tsp Ginger
- 2 tsp Vanilla Extract
- 2 heaped tsp Cocoa Powder
- 4 Tsp Golden Syrup
- 1 Tbsp Coconut oil
- 1 Tsp Chocolate Spread with extra for the top Optional
Crush your ginger biscuits until they’re a fine crumb
Melt your margarine. Add you your crushed biscuits and mix well.
Layer into the bottom of your cake tin or dish and compact it down with the back of a spoon.
Put in the fridge.
For the filling, it’s as simple as combining all your ingredients and mixing well. This works best in a blender or food processor but you can also mix into a bowl.
Pour this on top of your base. Add any toppings you like. I used ginger biscuit crumbs and a drizzle of chocolate spread to give it a marble effect.
Set in the fridge or freezer for 1 hour.
Serve immediately. Alternatively, it will keep for 3-4 days in the fridge or several weeks in the freezer if you take a slice out to defrost as needed.
Please be advised, calories are estimates and your ingredients may vary from mine.
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