Here’s a cake which everyone can- no- HAS to enjoy! One word: Irresistible!
3 oz. low-fat honey graham crackers (6 whole crackers)
1/2 cup toasted wheat germ
1 tbsp plus 1 cup sugar
2 tbsp extra-light olive oil
1 container (19 oz.) silken tofu, well drained
2 packages (8 oz. each) fat-free cream cheese
3 tbsp. flour
1 large egg plus 2 large egg whites
1 tsp. vanilla
1/4 cup chocolate syrup
1. Preheat oven to 350°F. Combine graham crackers, wheat germ, and 1 tbsp. sugar in food processor and process to fine crumbs. Add oil and process until moistened. Place mixture in 9-inch spring form pan and press into bottom and partway up sides. Bake until set, 10 minutes.
2. Meanwhile, add drained tofu, remaining 1 cup sugar, cream cheese, flour, whole egg and whites, and vanilla to food processor (no need to clean bowl) and process until smooth and well blended.
3. Measure out 1 cup tofu mixture, place in small bowl, and stir in chocolate syrup. Pour remaining plain tofu mixture into crust in spring form pan.
4. Pour tofu-chocolate mixture in a ring on top of batter and swirl in with a knife for a marbled effect. Bake 45 minutes. Turn off oven and leave in oven for 45 minutes undisturbed. Cool to room temperature before chilling overnight