Washism

I usually cant resist a piece of flourless chocolate cake each time it catches my eye at any cafe.

Its like having a huge serving of chocolate truffle which is simply heart melting~

Anyway, i love sweet treats too much for my own good, and now that i have all the time to bake any dessert i feel like having, all the more i am giving way to myself.

This recipe i found online, and tried today, was sooooooooooo soooooooooooo yummy, yet very healthy. No eggs, no butter, no flour. Main ingredients, tofu, soy pulp (okara), and cocoa powder!

Flourless tofu chocolate cake

Flourless tofu chocolate cake

170g tofu

100g okara

30g brown sugar

20g cocoa powder

20g skimmed milk powder

2g kanten powder (gelatine powder)

100g milk or soy milk

Preheat oven to 180degC.

Put everything in the food processor and blend well.

Pour into a pound cake mold lined with baking paper.

Bake at 180degC for 30min.

Let it cool in the mold at room temperature.

Then chill well (in its mold) in the fridge before serving.

Dinner tonight...

sukiyaki don (sukiyaki topped on rice), fish cake sticks with spicy shichimi mayonnaise, komatsuna hitashi & wakame soup

Our all time favourite sukiyaki

I did use sweet wine today, only a bit of brown sugar, and i figured, this is just as good!

(for 2 persons)

1/2 a large onion, thickly sliced

1 piece of tofu, divided into large cubes

100g beef slices

5 shitake mushrooms, thinly sliced

3/4 dashi (Japanese broth)

2 tbs shoyu

1&1/2tbs sake (or white wine)

1tsp brown sugar

1 beated egg

Mix 1 tbs of teriyaki sauce or Japanese BBQ meat sauce with the beef slices and leave in the fridge for half an hour.

Fry, in some vegetable oil, onions & mushroom slices till fragrant.

Add beef and separate the slices as you fry.

Add the sake, broth, shoyu & sugar, and tofu.

Reduce to medium heat, cover & simmer for 5 minutes.

Add a beaten egg, turn off fire, cover for 30seconds.

Scoop out immediately onto hot white rice.

Top with chives if you like.

Komatsuna hitashi topped with fried tofu skin slices

Hitashi directly translates to, being steeped in, and is a style of having blanched vegetables steeped in light sauce. We had it with ponzu, a tangy shoyu sauce.

The first time i had hitashi, i really liked how i could have a huge lot of vegetables at a go without feeling the sauce weighing down.

Its been quite some time since we had white rice. Todays was Koshihikari from Niigata.

Yummy~!!