Chocolate Tofu Cake

Ingredients:

1 light vegetable oil 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 cocoa powder, unsweetened

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 or plain nonfat yogurt

1 tsp pure vanilla extract

1 Tbsp honey

Directions:
Preheat the oven to 350F 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. 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 out of a sturdy plastic storage bag and pricking a small hole in the corner 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.