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  • Chocolate Shooting Stars With Strawberry Coulis

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    Chocolate Shooting Stars With Strawberry Coulis
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Dutch cocoa
    • 2 c. whole-wheat pastry flour
    • 2 Tbsp. baking pwdr
    • 2 Tbsp. baking soda
    • 1 tsp sea salt
    • 1 c. maple syrup
    • 1 c. corn oil
    • 6 ounce tofu pressed dry
    • 3/4 c. vanilla soy lowfat milk
    • 1 Tbsp. pure vanilla extract
    • 1 Tbsp. orange juice
    • 1 c. non-dairy grain-sweetened chocolate chips
    • 1 c. Dutch cocoa
    • 1 c. maple syrup
    • 1/4 c. corn oil
    • 1/4 c. vanilla soymilk
    • 2 Tbsp. pure vanilla extract
    • 2 c. fresh strawberries hulled (or possibly 12-ounce thawed frzn strawberries)
    • 2 Tbsp. maple syrup unless you have freshly picked berries in season
    • 2 Tbsp. organic apple juice plus additional as needed to thin sauce
    • 2 tsp Grand Marnier (or possibly 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 pwdr, baking soda, and sea salt.
    2. In a blender, combine maple syrup, corn oil, tofu, soy lowfat milk, vanilla extract and orange juice. Blend till the mix achieves a smooth and even consistency. Add in the wet ingredients to the sifted dry ones.
    3. Spoon the batter into oiled and 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 create a "gooey" center. Bake the cakes for 15 to 18 min.
    4. Glaze: Sift the cocoa. Whisk it together with maple syrup, corn oil and vanilla. On a low flame, stirring constantly, heat for 3 to 5 min. Chill till glaze cools.
    5. Strawberry Coulis: In a food processor combine the strawberries, maple syrup, and apple juice. Process till mix is smooth, being careful not to over-process the berries or possibly they will discolor. Add in more apple juice as necessary if sauce is too thick.
    6. Strain mix through a fine sieve into a nonreactive bowl. Stir in the liqueur. This coulis will keep in the refrigerator for up to 3 days. (Makes 1 1/2 c.)
    7. This recipe yields 8 individual cakes.

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