Sweet Lady Jane?s Almost Flourless Chocolate Cake (

Name: Sweet Lady Jane?s Almost Flourless Chocolate Cake (recipe makeover)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. semisweet chocolate, chopped; 1 lb. silken tofu, drained; 1/2 cup chocolate soymilk; 1 large egg; 1/2 cup brown sugar; 1/4 cup cocoa powder; 1 1/2 Tbs. all-purpose flour; 2 Tbs. vanilla extract; 1/2 tsp. instant coffee granules; 4 large egg whites; 2 Tbs. granulated sugar; 2 Tbs. seedless raspberry preserves; 1 pint raspberries or sliced strawberries for garnish

Servings: persons

8 oz. semisweet chocolate, chopped
1 lb. silken tofu, drained
1/2 cup chocolate soymilk
1 large egg
1/2 cup brown sugar
1/4 cup cocoa powder
1 1/2 Tbs. all-purpose flour
2 Tbs. vanilla extract
1/2 tsp. instant coffee granules
4 large egg whites
2 Tbs. granulated sugar
2 Tbs. seedless raspberry preserves
1 pint raspberries or sliced strawberries for garnish

1
Preheat oven to 300F.
2
Butter a 9-inch springform pan, and line bottom with parchment paper.
3
Butter paper.
4
Melt chocolate in a small heavy saucepan over very low heat.
5
Stir until smooth, remove from heat and set aside.
6
Combine melted chocolate, tofu, chocolate soymilk, whole egg, brown sugar, cocoa, flour, vanilla and coffee granules in a blender or food processor.
7
Puree until blended and smooth.
8
Beat egg whites in a metal mixing bowl until stiff but not dry.
9
Add granulated sugar, and beat 1 minute more.
10
Pour about one-third of the chocolate/tofu mixture onto the beaten whites, and mix gently.
11
Mix in remaining chocolate/tofu mixture in two or three more batches.
12
Pour cake batter into prepared springform pan.
13
Bake until slightly set around edges but still jiggly in center, for about 45 minutes.
14
Remove from oven, and cool on a wire rack.
15
When cool, cover and refrigerate for at least 2 hours and up to 2 days.
16
The chocolate flavor is richer the next day.
17
To serve, run a knife around cake edge, and gently remove outside of pan.
18
Slide cake from pan bottom onto a cake plate.
19
Spread raspberry preserves over top of cake.
20
Cover with fresh fruit.
21
Use a hot knife to slice, wiping knife between cuts.

1251

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz. semisweet chocolate, chopped, 1 lb. silken tofu, drained, 1/2 cup chocolate soymilk, 1 large egg, and more.

Yes, Sweet Lady Jane?s Almost Flourless Chocolate Cake (recipe makeover) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Lady Jane?s Almost Flourless Chocolate Cake (recipe makeover)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions