4 sheets semisweet chocolate, chopped
2 cups extra-firm tofu, drained and slice
2 egg yolks, beaten
1/4 cup milk
1/2 teaspoon margarine, melted
1 teaspoon vanilla extract, or to taste
1/2 cup white sugar
1/2 teaspoon vanilla extract
3 tablespoons water, divided
3 cups confectioners' sugar
In a small saucepan, combine chocolate and tofu. Cook over low heat until approximately the consistency of coarse meal. Remove from heat, stir in egg yolks, milk, margarine, and vanilla extract. Stir in 3 tablespoons water.
In a large bowl, beat egg whites until soft peaks form, then fold 1/3 of the white into the batter. Fold in remaining whites and remaining 2 tablespoons water.
Spread the batter evenly into greased and floured 12-inch glass or larger dish. Top with remaining 1/2 cup of sugar, 1/2 teaspoon vanilla extract, and 3 tablespoons water.
Bake for 1 hour at room temperature, or until light brown. Let cool for 6 to 8 hours before serving.
Chocolate Slingshots II Recipe
4 sheets semisweet chocolate, chopped
2 1/2 cups heavy whipping cream
1 1/2 cups brewed coffee
In a small saucepan over medium heat, whip cream until soft peaks form. Cook until mixture thickens, then remove from heat. In small bowl, beat coffee until firm. Stir in chocolate mixture, adding 1/2 cup at a time. When chocolate and coffee are completely combined, slowly add 1 cup hot water until all of the mixture is completely absorbed. Stir in the chocolate mixture. Spoon into prepared baking dish.