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Chocolate coconut cake (choco-nut cake)


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150 grams of silky tofu
100 g flour ' 0 '
80 g wheat malt
100 g dark chocolate
1/2 teaspoon of cream of tartar (natural yeast for cakes)
1 pinch of salt
50 g grated coconut
a little oil to grease the mold


Preheat oven to 180° C.
Mix the tofu with the malt and when you have a smooth and homogeneous, add the melted chocolate in a double boiler, flour, grated coconut, baking powder and a pinch of salt.
Mix well and pour the mixture into a greased cake pan with a little oil.
Bake for 25-30 minutes at 180° C.

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