Preheat oven to 350°F. Grease the inside of an 8- or 9-inch spring form pan and dust
lightly with one tablespoon cocoa powder, tapping out any excess.
Melt the chocolate and Earth Balance in a double boiler, stirring to combine (or heat water
in a saucepan and set a bowl in the saucepan making sure the bowl doesn’t touch the
water). Allow to cool 2 to 3 minutes.
Place almonds and sugar in a food processor and pulse until the almonds are finely
ground. Pour into a mixing bowl.
Add tofu, soy milk, cocoa powder, egg replacer, vanilla, almond extract and salt to the food processor. Pulse until smooth.
Whisk together the tofu mixture with the almond and sugar mixture. Then stir in the melted
Pour batter into spring form pan, tapping the pan gently on the counter top to remove any
Bake 30 to 40 minutes, until the top of the torte is slightly cracked and the torte is set.
Allow to cool, cover with plastic wrap or foil, and refrigerate 2 hours before serving.
Dust with powdered sugar, top with sugared fruit and serve with raspberry sauce
whipped cream or vegan ice cream.