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1 cake
suggest servings
| 8 | ounces | tofu | firm |
| 1/4 | cup | ricotta cheese | |
| 4 | ounces | cream cheese | |
| 1/4 | cup | simple syrup | |
| 3 | tablespoons | cocoa powder | unsweetened |
| 2 | large | egg whites | |
| 1 | tablespoon | cinnamon | ground |
| 3 | tablespoons | liqueur | irish cream style |
| 1 | tablespoon | liqueur | coffee flavor, such as kahlua |
| 1/2 | cup | sour cream | |
| 1 | teaspoon | vanilla extract | |
| 1 | tablespoon | honey |
Preheat the oven to 350 degrees F.
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.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 14.0g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 162mg | 7% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 3.0g | 11% |
| Sugars 9.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 16% | Vitamin C | 1% | |
| Calcium | 31% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chuney was too sweet with the 1/4 cup of brown sugar; I would cut this way down. Also, I trippled the Curry Power and seared the Salmon instead of broiling it.
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