ZUCOTTO

Ingredients:

1. 7oz/200g vegan chocolate sponge cake.
2. 3.5 oz/100 ml sugar syrup
3. 1 tsp. Rum (optional)
4. 9oz/250g silken tofu, blended to a creamy texture
5. a few drops of vanilla extract
6. 5oz/140g cashew nuts, chopped
7. 5oz/150ml chocolate sauce

Method:

Method:

1. Slice chocolate sponge cake and arrange half of it in a shallow dish.
2. Mix sugar syrup and rum and pour half of it evenly over the arranged cake.
3. Mix the creamy tofu and vanilla extract.
4. Pour half of the tofu cream mixture over the cake.
5. Mix cashew nuts chocolate sauce and the left over cream mixture over it
6. Lastly cover with a layer of sliced sponge cake soaked in sugar syrup and freeze it for a couple of hours till it’s a little hard.
7. De-mold it and serve with chocolate sauce.