Angelina H.
Have not tried this but will - Chocolate Cheese Tofu Cake
Aug 08, 2010
Ingredients
| 8 | ounces | tofu | firm |
| 1/4 | cup | ricotta cheese | |
| 4 | ounces | cream cheese | |
| 1/4 | cup | simple syrup | |
| 3 | tablespoons | cocoa powder | unsweetened |
| 2 | large | egg whites | |
| 1 | tablespoon | cinnamon | ground |
| 3 | tablespoons | liqueur | irish cream style |
| 1 | tablespoon | liqueur | coffee flavor, such as kahlua |
| 1/2 | cup | sour cream | |
| 1 | teaspoon | vanilla extract | |
| 1 | tablespoon | honey |
Directions
Preheat the oven to 350 degrees F.
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.
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