Chocolate Almond Midnight Cake

To make the crust:
Preheat the oven to 350 degrees F. Lightly oil an 8-inch round springform or false bottom pan. In a food processor, grind the cashews until they resemble fine meal. Add the sugar, oil and vanilla. Process till well combined. In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands. Press the crust into the prepared pan. Bake 20-25 minutes until light brown and dry.

To make the mousse:
In a double boiler over barely simmering water, melt the chocolate chips. In a blender or food processor, combine the tofu, sugar, vanilla, and salt. Process, then add the melted chocolate and blend for 2 minutes or until very smooth.

To make the raspberry sauce:
Combine the berries and sugar in a blender or food processor and then strain through a fine-meshed sieve.

Return to your prebaked crust and lightly oil the pan above the crust. Pour the mousse mixture into the crust and bake 35 minutes. Let cool 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch and then refrigerate for at least 2 hours. Unmold just before serving.

To make the praline:
In a heavy-bottomed saucepan, bring the maple syrup to a boil and boil one minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry. Pour the almonds onto a baking sheet and let cool.

To serve:
Cut the cake into 12 pieces. For each serving, pool raspberry sauce on a plate and top with a slice of cake. Top with 1 T. maple-almond praline. Garnish if desired.