Ingredients
Dark Chocolate Sponge Cake (6 servings) – pre-baked
Black Cherry Syrup (3/4 cup) – non-alcoholic concentrate
Whipped Tofu Base (2 cups)
Cocoa Powder (1/4 cup) – Dutch-processed
Coconut Milk (1 can) – full-fat
Instructions
Press crushed sponge cake into buttered springform pan base
Blend tofu, cocoa powder, 1/2 cup syrup, and chilled coconut milk until smooth
Pour 1/3 custard into pan, brush 1/2 syrup over cake, stack 3 sponge layers
Repeat layers ending with top custard layer
Refrigerate 8 hours without freezing
Notes
Use fridge thermometer to maintain 40°F (4°C) for firm texture
Pre-chill springform pan 30 minutes to prevent custard softening
Serve chilled for silkiest results
Avoid freezing as it collapses texture
- Prep Time: 60
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: German-influenced
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg