*  Exported from  MasterCook  *
 
                            CHOCOLATE TOFU CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Light vegetable oil spray
    8       oz           Firm tofu
      1/4   c            Part skim milk ricotta chees
    4       oz           Light cream cheese
      1/4   c            Pure maple syrup
    3       tb           Cocoa powder, unsweetened
    2       lg           Egg whites
    1       tb           Ground cinnamon
    3       tb           Light Irish cream liqueur
    1       tb           Coffee liqueur
                         -----FOR THE TOPPING-----
      1/2   c            Nonfat sour cream or plain
                         -nonfat yogurt
    1       t            Pure vanilla extract
    1       tb           Honey
 
   Preheat the 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 pie 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 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 if you wish.
   Making a Chocolate Sauce Design:  Put a mixture of 2 tablespoons pure
   maple syrup and 2 tablespoons 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 throught 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.
  
 
 
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