Ingredients
- 3 grand marnier
- 450 gr firm tofu
- 260 gr chocolate
- 180 ml honey
- 120 ml soy milk
- 65 gr unbleached flour (white)
- 45 gr cocoa
- 5 gr baking powder
- 4 gr vanilla
Preheat oven to 180ºC . Place chocolate chips or carob in a bowl & place it in hot water to melt stirring with a spoon. Place remaining ingredients in a food processor & blend till smooth & creamy. Add melted chocolate & puree a few moments. Pour into a very lightly oiled 1 litre souffle dish. Bake for 40 to 45 minutes, or until the souffle has completely puffed up. Cool for 5 minutes.
