Quantity for 8 servings
1Preheat oven to 175 degrees C. Prepare your non stick cake pan.
2Combine red bean and eggs into food processor until smooth and add honey/maple syrup, baking powder; pour half melted chocolate and blend until smooth.
3Transfer the batter into prepared baking pan. Bake for 40 minutes or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.
4Prepare the chocolate frosting. Blend the rest melted chocolate with drained silken tofu into food processor until smooth.
5Frosting your cake and freeze for about 30 minutes and serve.