INGREDIENTS:
1 cup silken tofu, soft
equivalent of 4 eggs using Egg Replacer (by ENER-G, instructions on box)
2 cups sugar (or vanilla sugar)
2 tsp. real vanilla extract
¾ cup Dutch processed cocoa (Valrhona preferably)
1 cup all purpose, unbleached flour
½ tsp Baking Powder
¼ tsp salt
1 cup dark chocolate chips (Ghirardelli has great variety)
1/2 cup chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350˚F.
2. In a mini food processor or a blender combine silken tofu and Egg Replacer powder and water required for Egg Replacer. Blend to smooth consistency.
3. In a bowl, combine mixture from step 2, sugar and vanilla. Blend using either a hand or stand up mixer.
4. In a separate bowl, sift all the dry ingredients together. Slowly and very gently mix into the wet ingredients from step two. Be sure all the ingredients are incorporated well without lumps, but do not over mix. Lastly, blend in the cup of chocolate chips and walnuts.
5. Pour mixture into a greased (use either cooking spray or tahini) 9x13 baking pan.
6. Bake for about 30minutes or until toothpick comes out clean. Another way to tell with this recipe, since it is so rich, is that the middle will stop jiggling.
