A cake from the heart… for chocolate day in Japan.
Mmm… the best of chocolate and some early strawberries.
It’s an okara cake, nearly a classic of this blog :
1 cup of wet okara (tofu fibers, DIY here)
40 g of melted dark chocolate
1 ts of sugar
1 tbs of coconut cream
1 ts of potato starch (optional if the batter is very liquid)
Mix well and bake (I trust my oven).
Then I sprinkled a little bitter almond extract on the cooling cake, and later cut strawberries.
I used silicon molds to make the little fans.