First made this cake for Father’s Day 2012. It is sensational! It needs at least 4 hours after being baked to set up. Overnight is ideal. This tastes a lot like a flourless chocolate cake we used to buy that was made mostly of eggs.
2 C almonds
1/4 C all purpose flour
4 tbsp earth balance, melted
1/4 C brown sugar
1 1/2 C freshly brewed strong coffee
1/2 C sugar
1 lb coarsely chopped bittersweet chocolate (about 70% cocoa, Trader Joes’ “pound plus” bars work great)
5 tbsp earth balance
one 14-oz block silken tofu
2 tbsp cornstarch
1 C almond milk
12 oz semisweet chocolate chips
To make the crust: Toast the almonds in a large pan over high heat for a few minutes until they become golden brown. Place nuts in a food processor with the flour, melted butter, and brown sugar. Pulse until the almonds resemble grapenut cereal – size. Press the mixture into a 9 to 10″ springform pan, only on the bottom. The crust does not need to be prebaked.
To make the cake: Whisk the coffee, sugar, chocolate, and butter over medium heat on a stove until smooth. Put this mixture, along with the tofu and cornstarch, in the food processor and process until smooth. Pour over crust.
Wrap the outside of the springform pan in foil to prevent water from reaching the cake. Place the pan in a big casserole dish and fill with hot water until the water reaches halfway up the cakepan’s side. This is called a water bath. Bake the entire thing, water bath and all, at 350* for about 50* or until the middle of the cake just barely jiggles.
Once baked, remove the pan from the water bath. microwave the ganache ingredients until smooth and pour over the cake while still in the pan. Allow to cool slightly, then place the pan in the fridge for several hours, or overnight, until set. Run a knife around the edge before removing sides of springform pan.
Incredible with strawberries. Can be stored in the fridge for up to 2 weeks.
Credit: Vegan Cooking for Carnivores by Roberto Martin