Chocolate Tofu Cake

Ingredients
TOPPING:
 * Light vegetable oil spray
 * 8	oz	firm tofu
 * 1/4	cup	skim milk ricotta cheese
 * 4	oz	Light cream cheese
 * 1/4	cup	maple syrup
 * 3	tbl	cocoa powder unsweetened
 * 2	lrg	egg whites
 * 1	tbl	Ground cinnamon
 * 3	tbl	Bailey's Irish cream (light)
 * 1	tbl	coffee liqueur
 * 1/2	cup	Nonfat sour cream or nf plain yogurt
 * 1	tsp	vanilla extract
 * 1	tbl	Honey

Directions

 * 1) Preheat the oven to 350 degrees.
 * 2) Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil.
 * 3) In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.
 * 4) Puree until smooth and pour into the prepared pie plate.
 * 5) 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.
 * 6) While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly.
 * 7) 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.
 * 8) Bake for about 10 minutes more, until the topping sets.
 * 9) Refrigerate for 2 hours before serving. Decorate with the chocolate Sauce
 * 10) 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 through 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.