Tofu Chocolate Cake

Recipe View 5 mins Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan. (5 minutes)

Recipe View 15 mins In a medium bowl, combine the flour, ground almonds, and 1 tablespoon of brown sugar. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan to form a crust. (15 minutes)

Recipe View 10 mins In a high-speed blender or food processor, combine the tofu, remaining brown sugar, oil, orange juice, chocolate liqueur (if using), cocoa powder, and almond extract. Blend until completely smooth and creamy, scraping down the sides as needed. (10 minutes)

Recipe View 2 mins Pour the tofu mixture evenly over the prepared crust in the springform pan. (2 minutes)

Recipe View 1 hrs 15 mins Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle. (75 minutes)

Recipe View 1 hrs Turn off the oven and let the cake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)

Recipe View 1 hrs Remove the cake from the oven and let it cool completely to room temperature on a wire rack. (60 minutes)

Recipe View 6 hrs Cover the cake and refrigerate overnight (or for at least 6 hours) to allow it to fully set. (360 minutes)

Recipe View Carefully remove the sides of the springform pan before serving. Dust with cocoa powder or garnish with fresh berries, if desired.