Place chocolate in a food processor. Cover and process until finely chopped. Add tofu, 1/4 cup of the cooled espresso, the sugar, lemon juice, and salt. Cover and process until nearly smooth.Advertisement
Place a piece of angel food cake in the bottom of each of 12 shot glasses (or demitasse cups), pressing lightly. Drizzle the remaining 2 tablespoons cooled espresso evenly over each cake piece (about 1/2 teaspoon espresso in each glass). Spoon about 1 tablespoon of the tofu mixture over each cake piece. Top each with remaining cake pieces. Spoon the remaining tofu mixture over each.
Place the glasses on a tray. Cover with plastic wrap. Chill for 30 minutes or up to 24 hours.
To serve, lightly sift cocoa powder over the mixture in the glasses and top each with an espresso bean.
Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Per Serving: same as below, except 61 cal., 8 g carb., 5 g sugar. Exchanges: .5 other carb. Carb Choices: .5.
1 other carbohydrate