Preheat oven to 350°F.
Use the margarine to grease 6 ramekins. Lightly coat each greased ramekin with cocoa, removing any excess. Place on a baking sheet and set aside.
Place the semisweet chocolate chips in a microwave safe bowl and pour the coffee-flavored liquor over them. Stir to ensure that the chocolate chips are coated and then heat for about 30 seconds, chocolate should begin to melt. Stir the melting chocolate lightly and add the soy milk. Warm in the microwave again as needed (be sure not to burn the chocolate, watch carefully). Stir until all the chocolate has melted and the ingredients are well incorporated.
Cover the melted chocolate and set aside until cool enough to handle. When sufficiently cooled, make 6 chocolate balls.
Place the shaped chocolate balls in the fridge to set.
Place the 6 tablespoons of dairy-free margarine, 2 tablespoons of peanut butter and the bittersweet chocolate in a microwave-safe bowl. Heat for 30 seconds and stir. Repeat this step until the chocolate is melted. Give it one last stir and set aside.
Place the tofu, sugar, and vanilla in the bowl of a food processor and pulse several seconds (up to a minute) until the mixture is very smooth. Continue pulsing another 30 seconds until the mixture becomes light and fluffy.
Add the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.
Spoon half of the batter equally among the 6 prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.
Place the baking sheet with 6 filled ramekins in the heated oven and bake for 20 minutes until the tops are just set.
Let cool 2–3 minutes.
When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from it’s attachment to the ramekin. Turn the ramekin over onto a dessert plate and dust with powdered sugar and top with your favorite fresh berries.
Suggest serving these immediately, but can be prepared a day ahead.