Ingredients
1 light vegetable oil spray
8 oz firm tofu
1/4 cup part skim milk ricotta chees
4 oz light cream cheese
1/4 cup pure maple syrup
3 tbsp cocoa powder, unsweetened
2 large egg whites
1 tbsp ground cinnamon
3 tbsp light irish cream liqueur
1 tbsp coffee liqueur
FOR THE TOPPING
1/2 cup nonfat sour cream or plain nonfat y, ogurt
1 tsp pure vanilla extract
1 tbsp honey
Directions
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.
Servings: 12 servings
Chocolate Tofu Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Tofu
The History of Recipes
Historians have proved the existence of recipes back into the far past, certainly as far as the early Egyptians, and maybe further still. In practice though, in the main part, these ancient recipes were just primitive pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As our culinary historical trip moves to more modern times we have a couple of cookery books dating from the 14th Century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is served today, but rather accounts of the types of meals on the tables of the rich. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including parsley and basil. The introduction of these new tastes caused an outbreak in recipe publications, the majority of which still exist in private cookery archives. Over the next few centuries, the rich families of Wesstern Europe competed to lay on the best banquets, and consequentially the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking publications are highly popular due to better eduction, people having more leisure time and a general increase in wealth. The introduction of television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chocolate Tofu Cake recipe.
