Chocolate valentine cake

1/4 cup low-fat silken tofu
2 tablespoons seedless raspberry preserves
2 to 3 tablespoons slivered almonds or chopped walnuts
1 pint (2 small boxes) fresh raspberries
CAKE
No-stick cooking spray
1 1/2 cups natural cane sugar
1 cup all-purpose flour
1 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup low-fat silken tofu
2 egg whites
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract
ICING AND DECORATION
1 cup confectioners` sugar
1/3 cup cocoa powder

1. Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a heart-shaped cake pan with cooking spray. Using the pan as a template, cut a piece of parchment paper or wax paper to fit into the bottom of the pan. Line the pan and spray once again with cooking spray.
2. In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.
3. In a food processor, puree tofu until smooth. Add egg whites, applesauce and vanilla and process until well blended.
4. Add the tofu mixture to the dry ingredients and beat with an electric mixer until smooth. Pour the batter into the prepared pan.
5. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
6. Let the cake cool in the pan on a wire rack.
7. Make the icing and decorate the cake: In a food processor, combine confectioners` sugar, cocoa, tofu and raspberry preserves. Process until smooth, scraping down the sides of the bowl once or twice. Chill icing until ready to use.
8. Invert the cake onto a cake plate. Cover with a thin layer of icing.
9. Place a large heart-shaped cookie cutter in the center of the cake and sprinkle slivered almonds or chopped walnuts inside the cutter. Carefully lift away the cutter.
10. Outline the top and bottom edges of the cake with raspberries, standing them stem end down.