| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Irish |
Rosie’s |
12 |
Servings |
INGREDIENTS
|
|
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 |
| 1/2 |
c |
Nonfat sour cream or plain nonfat yogurt |
| 1 |
ts |
Pure vanilla extract |
| 1 |
tb |
Honey |
INSTRUCTIONS
FOR THE TOPPING
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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