Preheat the oven to 350 F (170 C). Coat a 25cm glass pie
plate with three sprays of the vegetable oil. In a food processor bowl, 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 centre rack of the oven. On the bottom rack, place a baking pan filled halfway with
water to humidify the oven. Bake for one 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 and return it to the oven.
Bake for about 10 minutes more until the topping sets. Refrigerate for 2 hours before
serving. Decorate with a chocolate sauce design, if desired.
Hint: whisking the cocoa powder into one of the liquid
ingredients (such as the liqueurs) will help it blend in more smoothly.
"Makes a very unique
flourless dessert. . . like a thin cheesecake only with a lighter texture. . . not
overly sweet. I used only 1 1/2 tsp. of cinnamon as I felt a whole tablespoon competed
with the chocolate and liqueur flavours."
Julie Cassone, tester