Vegetarian: Choc Tofu Cake by Recipe Cottage

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	Choc Tofu Cake

		Chocolate Tofu Cake Yield: 12 servings light vegetable oil cooking spray 250 g firm tofu (8 oz) 1/4 cup low-fat ricotta cheese 100 g light cream cheese (4 oz) 1/4 cup pure maple syrup 3 tablespoons unsweetened cocoa powder 2 large egg whites 1 tablespoon ground cinnamon 3 tablespoons Irish cream liqueur 1 tablespoon coffee liqueur 1/2 cup low-fat sour cream or plain yoghurt 1 teaspoon pure vanilla extract 1 Tablespoon honey Preheat the oven to 170C/350F. Coat a 25cm/10-inch glass pie plate with three sprays of the vegetable oil. In a food processor bowl, combine the tofu, ricotta cheese, cream cheese, maply 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 centre rack of the oven. On the bottom rack, place a baking pan filled halfway with water to humidify the oven. Bake for one 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 and return it to the oven. Bake for about 10 minutes more until the topping sets. Refrigerate for 2 hours before serving. Decorate with chocolate sauce design.