In this recipe for straightforward coffee with chocolate, mocha coffee is quite simple to make. Simply stir in milk, sugar, and cocoa to a hot cup of coffee before taking leisurely swallows.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¾ cup all-purpose flour
- 1 ¼ cups ground almonds
- ¾ cup packed brown sugar, divided
- ½ cup butter
- 1 ½ pounds tofu
- ⅔ cup vegetable oil
- ½ cup orange juice
- ½ cup chocolate liqueur
- ½ cup unsweetened cocoa powder
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
- In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
- Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
- Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 64 mg |
| Sugars | 20 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was so good. The almond crust, the creamy chocolate cake. Serve in little pieces. The cocoa makes it not to sweet. No one will know it’s tofu. It came out perfect.
I’m sorry, I just did not like this cake. The inside was too soft and runny, even after it sat overnight in the refrigerator. The taste was not palatable either (at least to us).
This is one of my favourite cakes ever!!! I love surprising people with the fact that it’s made of tofu – and thus pretty healthy :). If you skip the bottom, it cooks well in a microwave as well – I usually cook it for about 7 minutes. I skip the liqueur, as I never have any, but it works out great. You can’t go wrong with this one. Thanks Christina 🙂
Very good! Instead of chocolate liquor I used coffee liqueur which gave it a slight bite. I also used less oil in the cake and added chocolate chips and ground walnuts to the crust. This cake is amazing with vanilla ice cream.
I had leftover tofu that we didn’t use for another dinner recipe. We have decided this was the best way we’ve ever used tofu. I didn’t have chocolate liquor so I just melted some dark chocolate in the same amount. Seemed great.
i would rate this 5 stars not only for how it tasted but for how much it surprised me! i made this for a 2 year olds birthday, and some of the adult guests are lactose intolerant and i not being one of them would choose this cake over a cheesecake for it’s obvious healthy points. i did not taste as though it is lacking anything… sooo good! will make again and again!
really good… i did add some raspberry sauce on top – i think it needs the raspberry sauce – it really compliments it. i’d probably make it again but i’d probably use maple syrup in place of the sugar.