Recipe Archives->Vegetarian->Choc Tofu Cake

Chocolate Tofu Cake
Yield: 12 servings

light vegetable oil cooking spray
250 g firm tofu (8 oz)
1/4 cup low-fat ricotta cheese
100 g light cream cheese (4 oz)
1/4 cup pure maple syrup
3 tablespoons unsweetened cocoa powder
2 large egg whites
1 tablespoon ground cinnamon
3 tablespoons Irish cream liqueur
1 tablespoon coffee liqueur

1/2 cup low-fat sour cream or plain yoghurt
1 teaspoon pure vanilla extract
1 Tablespoon honey

Preheat the oven to 170C/350F.  Coat a 25cm/10-inch glass pie plate
with three sprays of the vegetable oil.  In a food processor bowl,
combine the tofu, ricotta cheese, cream cheese, maply syrup, cocoa
powder, egg whites, cinnamon, and the liqueurs.  Puree until smooth
and pour into the prepared pie plate.

Place the pie plate on the centre rack of the oven.  On the bottom
rack, place a baking pan filled halfway with water to humidify the
oven.  Bake for one hour.  While 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 and return it to the oven.  Bake for about
10 minutes more until the topping sets.

Refrigerate for 2 hours before serving.  Decorate with chocolate
sauce design.

Printable version: choc-tofu-cake.txt.