Chocolate Tofu Cake

by Kathleen Morrison

Prep time: 0:20

Servings: 18 servings

INGREDIENTS

Light vegetable oil cooking spray
8 oz. firm tofu
1/4 cup part skim milk ricotta cheese
4 oz. light cream cheese
1/4 cup pure maple syrup
3 tbsp. unsweetened cocoa powder
2 egg whites
2 tbsp. ground cinnamon
3 tbsp. light Irish cream liqueur

Topping:
1/2 cup nonfat sour cream or plain yogurt
1 tsp. pure vanilla extract
1 tbps. honey

INSTRUCTIONS

Preheat the oven to 350°F. Coat a 10-inch glass pie pan with 3 sprays of the vegetable oil. Into the bowl of a food processor, combine the tofu, ricotta cheese, creamcheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie pan. Place the pie pan on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour.

Meanwhile, combine all the ingredients for the topping 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 an additional 10 minutes, until the topping sets. Refrigerate for 2 hours before serving.

CHEF COMMENTS

Decorate with a Chocolate Sauce Design.

Tagged: cakes, chocolatetofucake, desserts add tags

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