The result was quite satisfying. Sure, it didn’t taste like your dank, decadent, “last meal on earth” indulgence. But honestly, I’d rather that it didn’t. It was creamy, comforting and chocolaty in a wholesome way. Each serving contains only 3.9 grams of fat and 92 calories. Wow! I could see a side of fresh raspberries providing a pleasant addition of flavor, color and texture.
Hey, I might just try to serve this to Foodie on Valentine’s Day and pass it off as “the real thing.” We’ll see if he can tell the difference. I’ll let you know how that goes…
Light vegetable oil cooking spray
8 ounces firm tofu
¼ cup part skim milk ricotta cheese
4 ounces light cream cheese
¼ cup pure maple syrup
3 tablespoons unsweetened cocoa powder
2 large egg whites
1 tablespoon ground cinnamon
3 tablespoons light Irish cream liqueur
1 tablespoon coffee liqueur
½ cup nonfat sour cream or plain nonfat yogurt
1 teaspoon vanilla extract
1 tablespoon honey
Preheat oven to 350. Coat 10” glass pie plate with vegetable oil spray. In food processor, combine tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon and liqueurs. Puree until smooth. Pour into prepared pie plate. Place pie plate on center rack of oven. On bottom rack, place a baking pan filled halfway with water. Bake for 1 hour.
While cake is baking, combine all topping ingredients in small bowl. Wisk thoroughly.
When cake has cooked for 1 hour, remove from oven, spread topping evenly and return to oven. Bake for 10 more minutes or until topping sets.
Refrigerate for 2 hours before serving. Enjoy!