Recipe By : Mudbugs and More by Jennifer Copeland
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Light vegetable oil spray
8 oz Firm tofu
1/4 c Part skim milk ricotta cheese
4 oz Light cream cheese
1/4 c Pure maple syrup
3 tb Unsweetened cocoa powder
2 lg Egg whites
1 tb Ground cinnamon
3 tb Light Irish cream liqueur
1 tb Coffee liqueur
Topping:
1/2 c Nonfat sour cream or
- plain nonfat yogurt
1 ts Pure vanilla extract
1 tb Honey
Preheat the oven to 350 F.
Coat a 10" 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 tb pure maple syrup and 2 tb 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 through 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.
