Oil-Free Okara Chocolate Cake

Preheat the oven to 180C.
Line the pan with kitchen parchment paper.
Sift the cocoa.
Beat the eggs, add the sugar, and mix.
Mix with an electric mixer over a double boiler.
Check the temperature with your finger.
When it's warm to the touch, remove from the double boiler.
Once removed from the double boiler, beat on high until thick and white.
Put the fresh okara into a bowl.
Use your finger to break up any lumps.
Sift the cocoa again, this time into the okara.
Add the soy milk (or milk).
Use a rubber spatula to mix it in.
Add 1/3 of the beaten egg.
Use a rubber spatula to mix it in.
Add half of the remaining egg and fold in with the rubber spatula.
Add the batter into the bowl with the remaining egg and mix it in using folding motions.
Pour the batter into the pan.
Smooth the surface.
Tap the sides about 3 times.
Bake in an oven at 180C for 30 minutes.
Once baked, remove from the pan and remove the kitchen parchment paper.
If you don't quickly remove it from the parchment paper, you won't be able to do it later.
Wrap in a plastic bag and let cool.
Once cooled, wrap with plastic wrap and chill in the refrigerator.
When you look at it, you can't tell that there's okara in it!
It doesn't have any oil, so it might feel a bit less moist than your usual chocolate cake!
This is the truth.
This okara chocolat is guilt-free and refreshing, sure to make your tummy happy.