I’ve made tofu chiffon cake before, but this was my first time making tofu brownies. I like how certain recipes (particularly Japanese) have tofu as their base ingredient. It provides another dimension to the cake, and adds some natural moisture (if you don’t drain the water from the tofu).
This creation was somehow accidental – I was meant to make a fluffy chocolate & tofu pound cake but ended up with brownies as I forgot to add the baking powder! It turned out to be a blessing in disguise as I really liked its texture. But if you are a pound cake lover, feel free to follow the recipe as per normal!
Tall, fluffy, light and moist — words I would use to describe this matcha and cocoa nibs chiffon cake. I made this for a recent Christmas potluck party, hoping that the red and green combination would pass off as something from a Christmas menu!
I can’t remember the last time I baked muffins. I think I stopped making them when I started baking cupcakes. I have now grown to appreciate them better – comes with age, maybe. Rustic, easy to transport and simple to make, what’s there not to love? By the way, one of my biggest pet peeves is people identifying cupcakes as muffins.
Months back, I was tasked to bring dessert for a dinner gathering. As a close girlfriend of mine had very generously gifted boxes of Valrhona chocolate before leaving for Paris, I knew I had to make something with chocolate.
With chocolate, the possibilities are endless. I remember deciding between a rich double chocolate tart or a flourless chocolate cake. I eventually decided on the latter as I thought it would be easier on the stomach after a heavy meal.