This is a print preview of "Chocolate Shooting Stars With Strawberry Coulis" recipe.

Chocolate Shooting Stars With Strawberry Coulis Recipe
by Global Cookbook

Chocolate Shooting Stars With Strawberry Coulis
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

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.