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Dessert

Chocolate Tofu Cake

A chocolate cake made with tofu, ricotta, cream cheese, and liqueurs, topped with sour cream or yogurt and honey.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Chocolate Tofu Cake

Oven350°F
Time1 hour

Ingredients

Directions

Prepare the pan and filling

  1. Preheat the oven to 350°F.

  2. Coat a 10-inch glass pie plate with three sprays of vegetable oil.

  3. In a food processor, combine tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth, then pour the mixture into the prepared pie plate.

  4. Place the pie plate on the center rack of the oven. Place a baking pan filled halfway with water on the bottom rack.

Bake and top

  1. Bake for 1 hour.

  2. While the cake is baking, combine the topping ingredients in a small bowl and whisk thoroughly.

  3. Remove the cake from the oven. Spread the topping evenly over the cake. Decorate the cake if desired.

  4. Return the cake to the oven. Bake for about 10 minutes more, until the topping sets.

Decorate and chill

  1. Refrigerate for 2 hours before serving.

  2. Decorate with chocolate sauce. Mix 2 tablespoons pure maple syrup with 2 tablespoons unsweetened cocoa powder.

  3. Transfer the mixture to a squeeze bottle or an improvised pastry bag made by pricking a small hole in a plastic bag. Squeeze straight lines across the cake.

  4. Rake the tines of a fork across the top in the opposite direction to create a pattern.

Nutrition, whole recipe (rough)

1135Calories
54 gProtein
66 gFat
79 gCarbs

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Ricotta Cheese1/2 cup (124g) part-skim174
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Yogurt170g plain Greek100
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Tofu100g firm76
Honey1 tbsp (21g)64
Maple Syrup1 tbsp (20ml)52
Cream1 tbsp (15ml) heavy51
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Coffeenot in our table0
Toppingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Cocoa powder + cinnamontop 12% of all pairs
    Smell alikemoderate
    Cooked together331 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + cream cheesetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,393 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Tofu + cinnamontop 14% of all pairs
    Smell alikemoderate
    Cooked together42 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Tofu + cocoa powdertop 15% of all pairs
    Smell alikemoderate
    Cooked together33 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Firm tofu
Provides a dense, creamy body that holds the filling together.
Egg whites
Set during baking to give the cake its structure.
Cream cheese
Adds richness and a smooth, dense texture.
Ricotta cheese
Adds creaminess and moisture to the filling.
Cocoa powder
Provides chocolate flavor and color.
Maple syrup
Adds sweetness and a mellow flavor.

The step that matters

Bake in a water bath on the bottom rack. The steam from the water pan keeps the oven humid and the surface gentle, so the custard-like filling cooks evenly and avoids cracking. Without it, the edges can overcook before the center sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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