Chocolate Tofu Cake Recipe

The best delicious Chocolate Tofu Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Tofu Cake recipe today!

Hello my friends, this Chocolate Tofu Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Tofu Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Tofu Cake.

What Makes This Chocolate Tofu Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Tofu Cake.

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Ingredients & Directions


Light vegetable oil spray
8 oz Firm tofu
1/4 c Part skim milk ricotta chees
4 oz Light cream cheese
1/4 c Pure maple syrup
3 tb Cocoa powder, unsweetened
2 lg Egg whites
1 tb Ground cinnamon
3 tb Light Irish cream liqueur
1 tb Coffee liqueur

FOR THE TOPPING
1/2 c Nonfat sour cream or plain
-nonfat yogurt
1 ts Pure vanilla extract
1 tb Honey

Preheat the oven to 350 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. Making a Chocolate Sauce Design: 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 by
forcing the sauce into a bottom corner of a sturdy plastic storage bag and
pricking a small hole throught 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.

From

Yields
12 Servings



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