Almost Flourless Chocolate Cake

==Ingredients==
* 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
==Directions==
# 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.
Category:Brown sugar Recipes
Category:Chocolate Recipes
Category:Cocoa Recipes
Category:Coffee Recipes
Category:Lactose-free Recipes
Category:Raspberry Recipes
Category:Raspberry preserves and jam Recipes
Category:Semi-sweet chocolate Recipes
Category:Silken tofu Recipes