Chocolate Tofu Cake

30 Jan

Light vegetable oil cooking spray

8 ounces firm tofu

1/4 cup part skim milk ricotta cheese

4 ounces light cream cheese

1/4 cup pure maple syrup

3 TBSP unsweetened cocoa

2 large egg whites

1 TBSP ground cinnamon

3 TBSP light Irish cream liqueur

1 TBSP coffee liqueur

TOPPING:

1/2 cup nonfat sour cream

1 tsp vanilla

1 TBSP honey

Preheat oven to 350

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, cream cheese, maple syrup, cocoa, egg whites, cinnamon and the liqueurs. Puree until smooth and pour into pie plate. Place onto the center rack of oven, on the bottom rack, place a baking pan filled half way with water. Bake for 1 hour.

While the cake is baking, combine all of 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 10 minutes longer. Remove from oven and cool to room temperature. Refrigerate for 4 hours before serving.

Serves 12

92 calories per serving

3.9 grams of fat

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