- 8 oz semisweet chocolate, chopped
- 1 lb silken tofu, drained
- ½ cup chocolate soymilk
- 1 large egg
- ½ cup brown sugar
- ¼ cup cocoa powder
- 1½ tbsp all-purpose flour
- 2 tbsp vanilla extract
- ½ tsp instant coffee granules
- 4 large egg whites
- 2 tbsp granulated sugar
- 2 tbsp seedless raspberry preserves
- 1 pint raspberries or sliced strawberries for garnish
- Preheat oven to 300 °F. Butter a 9-inch spring-form pan, and line bottom with parchment paper. Butter paper.
- Melt chocolate in a small heavy saucepan over very low heat. Stir until smooth, remove from heat and set aside.
- Combine melted chocolate, tofu, chocolate soymilk, whole egg, brown sugar, cocoa, flour, vanilla and coffee granules in a blender or food processor. Purée until blended and smooth.
- Beat egg whites in a metal mixing bowl until stiff but not dry. Add granulated sugar, and beat 1 minute more. Pour about one-third of the chocolate/tofu mixture onto the beaten whites, and mix gently. Mix in remaining chocolate/tofu mixture in two or three more batches. Pour cake batter into prepared spring-form pan.
- Bake until slightly set around edges but still jiggly in center, for about 45 minutes. Remove from oven, and cool on a wire rack. When cool, cover and refrigerate for at least 2 hours and up to 2 days. The chocolate flavor is richer the next day.
- To serve, run a knife around cake edge, and gently remove outside of pan. Slide cake from pan bottom onto a cake plate. Spread raspberry preserves over top of cake. Cover with fresh fruit. Use a hot knife to slice, wiping knife between cuts.
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