Silken tofu, cocoa and chocolate soymilk step in to replace much of the fat in this recipe. The result is astoundingly goodwith no tofu taste whatsoever.
Preheat oven to 300F. Butter a 9-inch springform pan, and line bottom with parchment paper. Butter paper.
Melt chocolate in a small heavy saucepan over very low heat. Stir until smooth, remove from heat and set aside.
Combine melted chocolate, tofu, chocolate soymilk, whole egg, brown sugar, cocoa, flour, vanilla and coffee granules in a blender or food processor. Purée until blended and smooth.
Beat egg whites in a metal mixing bowl until stiff but not dry. Add granulated sugar, and beat 1 minute more. Pour about one-third of the chocolate/tofu mixture onto the beaten whites, and mix gently. Mix in remaining chocolate/tofu mixture in two or three more batches. Pour cake batter into prepared springform pan.
Bake until slightly set around edges but still jiggly in center, for about 45 minutes. Remove from oven, and cool on a wire rack. When cool, cover and refrigerate for at least 2 hours and up to 2 days. The chocolate flavor is richer the next day.
To serve, run a knife around cake edge, and gently remove outside of pan. Slide cake from pan bottom onto a cake plate. Spread raspberry preserves over top of cake. Cover with fresh fruit. Use a hot knife to slice, wiping knife between cuts.