Title: Chocolate Tofu Cake
Categories: Cake Dessert Lowcal
Yield: 12 Servings

		Light vegetable oil cooking spray
250	g	Firm tofu
1/4	c	Low-fat ricotta cheese
100	g	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	Low-fat sour cream or plain yoghurt
1	ts	Pure vanilla extract
1	tb	Honey

Preheat the oven to 170 C. Coat a 25cm 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 mins more until the topping sets. Refrigerate for 2 hours before serving. Decorate with chocolate sauce design.

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