CHOCOLATE TOFU CAKE

CHOCOLATE TOFU CAKE image

Yield 12 servings

Number Of Ingredients 14

Light vegetable oil cooking spray
8 oz. firm tofu
1/4 c. part skim milk ricotta cheese
4 oz. light cream cheese
1/4 c. pure maple syrup
3 T. unsweetened cocoa powder
2 large egg whites
1 T. ground cinnamon
3 T. light Irish cream liqueur
1 T. coffee liqueur
For the topping:
1/2 c. nonfat sour cream or plain nonfat yogurt
1 t. pure vanilla extract
1 T. honey

Steps:

Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more, until the topping sets. Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce Design. Chocolate Sauce Design: Put a mixture of 2 T. pure maple syrup and 2 T unsweetened cocoa powder into a squeeze bottle or an improvised pastry bag, which can be made by forcing the sauce into a bottom corner of a sturdy plastic storage bag and pricking a small hole through which it can flow. Squeeze a series of straight lines across the cake, then rake the tines of a fork across the top in the opposite direction to create a pattern.