Vegan Flourless Chocolate Cake

Thanks jo_jo_ba for this one: http://www.grouprecipes.com/27566/the-vegan-chocoholics-flourless-torte.html

Ingredients

2/3 cup vegan stick margarine ( I used earth balance buttery sticks available at Whole Foods)

1 lb 70% or higher quality chocolate, chopped (I used 3/4 pound dark, and 1/4 pound milk but I think you could even use more milk chocolate)

1 cup strong brewed coffee
18.5 oz lite silken tofu (such as Mori-Nu)
1 tbsp cornstarch
3 tbsp cold water
¾ cup cane sugar
1 tbsp vanilla extract

Directions

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 60-70 minutes in a prepared water bath, and cool completely in pan on a wire rack. Note, cake will wiggle when moved. This is ok - it will need to set first.

Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.