This cake is so light and airy, full of chocolate flavor!
- Chocolate Silken Style Creations: 1/2 cup
- Whole toasted almonds: 1/2 cup
- Bittersweet chocolate chips, melted: 5 oz
- Eggs: 4
- Separate the yolks and the whites of all 4 eggs
- Beat the egg whites until stiff peak
- Use a blender and blend the toasted almonds until powder form
- Melt the chocolate over double boiler or in microwave
- Blend the egg yolks, melted chocolate, Silken Style Creations, and almond powder together
- Fold in the egg whites
- Bake at 350 degrees for 35 minutes or until pass the tooth pick test
This cake smells so good because of the smells from the toasted nuts. With Silken Style Creation added to replace the eggs and milk, the cake has an almost pudding like texture fresh out of the oven.
- Toasted whole almonds: 1/2 cup
- Untoasted sliced almond: 1/4 cup
- Toasted pine nuts: 1/4 cup
- Untoasted pine nuts: 1/4 cup
- Flour: 1 1/2 cup
- Baking powder: 2 tsp
- Salt: 1/2 tsp
- Nasoya Vanilla Silken Style Creations: 1 cup
- Apple Sauce: 1 cup
- Sugar: 1/4 cup
- Apricots: 1/2 cup
- Add the toasted almonds and toasted pine nuts to a blender and blend until powder form.
- Chop the apricots into bite size pieces and set aside.
- Add all the wet and dry ingridients together except for the apricots, untoasted sliced almonds, and untoasted pine nuts.
- After the batter is well blended, add the apricots in.
- Pour the batter into a buttered and floured pan.
- Sprinkle the sliced almonds and untoasted pine nuts on top of the batter.
- Bake the cake at 350 degrees for one hour or pass the tooth pick test.
Crepe is very popular in Taiwan, especially at the night market. It’s so hard to find good crepe in the US though. I am talking about the Taiwanese style crispy crepe. I finally had it and decided to come up with my own recipe. If you like soft crepe, just shorten the cooking time of the crepe.
- Vanilla Silken Style Creations: 1 cup
- Flour: 1 cup
- Baking Powder: 1 tsp
- Water: 2/3 cup
- Blend all the ingredients together with a mixer. Add the water last so you can control how thick the batter is. I like mine a little on the thin side so it’s easier to spread on the crepe pan.
- Heat the crepe pan on low to medium heat
- Pout one ladle of batter onto the pan and use the crepe spreader to spread out the batter to make a thin crepe
- The pan will start to give off steam
- After about 2 minutes, use a spatula to loosen the crepe from all sides to check the color.
- Depending on how crispy you like your crepe, adjust the cooking time accordingly. The longer the time, the crispier the crepe gets.
- Fill the crepe with your favorite topping. I like mine with chocolate chips or nutella.