Chocolate Shooting Stars with Strawberry Coulis |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup dutch cocoa |
2 cups whole wheat pastry flour |
2 tablespoons baking powder |
2 tablespoons baking soda |
1 teaspoon sea salt |
1 cup maple syrup |
1 cup corn oil |
6 ounces tofu, pressed dry |
3/4 cup vanilla soy milk |
1 tablespoon pure vanilla extract |
1 tablespoon orange juice |
1 cup non-dairy, grain-sweetened chocolate chips |
1 cup dutch cocoa |
1 cup maple syrup |
1/4 cup corn oil |
1/4 cup vanilla soymilk |
2 tablespoons pure vanilla extract |
strawberry coulis, recipe follows |
2 cups of fresh strawberries, hulled or thawed frozen strawberries (12 ounces) |
2 tablespoons of maple syrup, unless you have freshly picked berries in season |
2 tablespoons of organic apple juice, plus additional as needed to thin sauce |
2 teaspoons of grand marnier, or your favorite orange liqueur |
fresh strawberry slices for garnish |
Directions:
1. Preheat oven to 350 degrees. In a large bowl, sift cocoa, pastry flour, baking powder, baking soda, and sea salt. In a blender, combine maple syrup, corn oil, tofu, soy milk, vanilla extract and orange juice. Blend until the mixture achieves a smooth and even consistency. Add the wet ingredients to the sifted dry ones. Spoon the batter into oiled a floured star-shaped individual cake pans, filling them no more than 3/4 of the way full. Place about 10 chocolate chips in the center of the batter in the mold to form a gooey center. Bake the cakes for 15 to 18 minutes.
2. Glaze:
3. Sift the cocoa. Whisk it together with maple syrup, corn oil and vanilla. On a low flame, stirring constantly, heat for 3 to 5 minutes. Refrigerate until glaze cools.
4. STRAWBERRY COULIS:
5. In a food processor combine the strawberries, maple syrup, and apple juice. Process until mixture is smooth, being careful not to over-process the berries or they will discolor. Add more apple juice as necessary if sauce is too thick.
6. Strain mixture through a fine sieve into a nonreactive bowl. Stir in the liqueur. This coulis will keep in the refrigerator for up to 3 days.
7. Yield: 1 1/2 cups
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