Chocolate Tofu Cake
Submitted by mykidsmomcindy
Chocolate tofu cake that bakes up silky like cheesecake but lighter, blending firm tofu with ricotta, cream cheese and cocoa, spiked with Irish cream and coffee liqueur. A water bath keeps it custardy smooth.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
2 hrsDon’t let the tofu scare you off. Blended with ricotta and cream cheese, it melts into a silky, custardy chocolate cake that eats like a lighter cheesecake, with a quiet protein boost and far less fat than the classic. You’d never guess what’s holding it together.
Everything goes into the food processor, so there’s no creaming or careful folding. Cocoa powder and a good hit of cinnamon carry the flavor, while a splash of Irish cream and coffee liqueur give it a grown-up edge. Egg whites only, no yolks, keep the texture light.
The water bath under the pan is the step that matters most. That gentle steam heat bakes the cake slowly and evenly so it sets smooth instead of cracking or drying out. A tangy sour cream topping, spread on near the end, finishes it.
Kitchen Tips
- Don’t skip the water bath. The steam keeps the surface from cracking and gives the cake its smooth, custardy set.
- Purée the filling until completely smooth so no grainy bits of tofu or ricotta survive.
- Add the sour cream topping in the last few minutes as directed, then let it set in the oven before chilling.
- Chill the full two hours before slicing. It firms up and the flavors deepen as it rests.
Variations
- Leave out the liqueurs and add a splash of strong brewed coffee for an alcohol-free version.
- Swap the cinnamon for a pinch of cayenne plus extra cocoa for a Mexican chocolate spin.
- Crown each slice with fresh raspberries or a drizzle of melted dark chocolate.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
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.
Purée 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.
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