How to make it

  • Preheat the oven to 350 F.
  • Grease and line the bottom of a 9” spring-form pan with parchment, wrap in heavy-duty foil and set aside.
  • In the top of a double boiler, combine the margarine, chocolate and coffee.
  • Melt, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
  • In a blender or food processor, combine tofu, cornstarch, water and vanilla until smooth. Pour into a mixing bowl.
  • Beat in sugar until well blended, then add chocolate mixture and combine thoroughly, taking care not to beat air into the batter.
  • Pour the mixture into the prepared pan and rap sharply on the counter top 4-5 times to dissipate air bubbles.
  • Bake for 1 hour in a prepared water bath, and cool completely in pan on a wire rack.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Reviews & Comments 5

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  • katatak 6 years ago
    I tried this but it didn't cook all the way thru? Followed the recipe exactly. Even after 2 hours it was runny :-(
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  • gourmetloveaffair 10 years ago
    Cholesterol-free? Sounds like MY kind of flourless chocolate cake!
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  • bobbie91302 10 years ago
    This look fabulous. My friend's son is a vegan, and I know he'll love this.
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  • michellem 10 years ago
    oh yea maybe I should make this one! Im always for cutting those fat grams!
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  • jo_jo_ba 10 years ago
    Calories: 227.9
    Total Fat: 16.2 g
    Saturated Fat: 6.9 g
    Polyunsaturated Fat: 1.1 g
    Monounsaturated Fat: 1.9 g
    Cholesterol: 0.0 mg
    Sodium: 72.6 mg
    Potassium: 30.1 mg
    Total Carbohydrate: 24.8 g
    Dietary Fiber: 2.0 g
    Sugars: 19.6 g
    Protein: 4.1 g
    Was this review helpful? Yes Flag

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