Millenium Restaurant's 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 Sucanat, oil, and vanilla. Process again until 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 for 20-25 minutes, or until light brown and dry.

To make the Chocolate Mousse: In a double boiler, over barely simmering water, melt the chocolate chips.

In a blender or food processor, combine the silken tofu, Sucanat, vanilla, and salt. Process, then add the melted chocolate and blend smoothly for 2 minutes, or until very smooth and completely combined.

Preheat the oven to 350 degrees F. Lightly oil the sides of the cake pan above the prebaked crust. Pour the mousse mixture into the pan and bake for 35 minutes.

Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Umold just before serving.

To make the Praline: In a heavy-bottomed sauce pan, bring the maple syrup to a boil. Boil for 1 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. Store in an airtight container for up to 5 weeks.

To serve, cut the cake into serving pieces. For each serving, pool raspberry sauce on a plate and top with a slice of cake. Top with 1 tablespoon maple-almond praline and garnish with fresh fruit, cocoa powder, and mint.