Chocolate Shooting Stars With Strawberry Coulis

Recipe Ingredients

1/2 cup	55g / 1.9oz	Dutch cocoa
2 cups	125g / 4.4oz	Whole-wheat pastry flour
2 tablespoons	30ml	Baking powder
2 tablespoons	30ml	Baking soda
1 teaspoon	5ml	Sea salt
1 cup	328g / 11oz	Maple syrup
1 cup	237ml	Corn oil
6 oz	170g	Tofu - pressed dry
3/4 cup	177ml	Vanilla soy milk
1 tablespoon	15ml	Pure vanilla extract
1 tablespoon	15ml	Orange juice
1 cup	110g / 3.9oz	Non-dairy grain-sweetened chocolate chips
		Glaze
1 cup	110g / 3.9oz	Dutch cocoa
1 cup	328g / 11oz	Maple syrup
1/4 cup	59ml	Corn oil
1/4 cup	59ml	Vanilla soymilk
2 tablespoons	30ml	Pure vanilla extract
		Strawberry Coulis
2 cups	474ml	Fresh strawberries - hulled
		= (or 12-oz thawed frozen strawberries)
2 tablespoons	30ml	Maple syrup - unless you have
		Freshly picked berries in season
2 tablespoons	30ml	Organic apple juice - plus additional as
		Needed to thin sauce
2 teaspoons	10ml	Grand Marnier
		= (or your favorite orange liqueur)
		Fresh strawberry slices - for garnish

Recipe Instructions

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 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 form a "gooey" center. Bake the cakes for 15 to 18 minutes.

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 minutes. Refrigerate until glaze cools.

Strawberry Coulis: 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.

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. (Makes 1 1/2 cups)

This recipe yields 8 individual cakes.

Source:
CHEF DU JOUR - (Show # DJ-9513) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.