Ophrah's Chocolate Tofu Cake

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Ophrah's Chocolate Tofu Cake

 

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

1 tbsp. ground cinnamon

2 egg whites

3 tbsp. light Irish cream liqueur

1 tbsp. coffee liqueur

Topping:

1/2 cup nonfat sour cream or plain nonfat yogurt

1 tsp. pure vanilla extract

1 tbsp. honey

 

 

 

Preheat oven to 350°F. Coat a 10-inch glass pie plate with 3 sprays of the

spray. In the bowl of a processor, combine the tofu, ricotta cheese,cream

cheese, syrup, cocoa, egg whites, cinnamon and liqueurs. Pureé until smooth and

pour into prepared pie plate. Place the pie plate on thecenter 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 topping ingredients and whisk

thoroughly. When the cake has cooled 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.

 

Serves 10

Source: posted by Rosie Daley to Foodgeeks.com

Formatted by Chupa Babi: 03.25.08

 

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