Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Chocolate Cream Couscous Cake Makes 8 servings Couscous Filling: 2 1/4 cups water 1 1/4 cup Sucanat 1/4 cup cocoa 1 cup couscous 1 Tbsp. vanilla Chocolate Cream Filling: 10 oz. (1 1/2 cups) dairy-free chocolate chips 2 boxes (10.5 oz. each) firm silken tofu 3 Tbsp. maple syrup In a medium saucepan combine water, cocoa, sucanat and couscous. Bring to a simmer, stirring occasionally and cook until thickened (10 to 15 minutes). Add vanilla and stir. Spread mixture into a 9-inch springform pan (one that has a removable side). Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to create a homemade version. Melting chocolate directly over an electric stove will not work—the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth. Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi. Quote Link to comment Share on other sites More sharing options...
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