Recipe courtesy of Rachel Gitlin

Chocolate Shooting Stars with Strawberry Coulis

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  • Level: Easy
  • Yield: 8 individual cakes
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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

Glaze: 

1 cup Dutch cocoa

1/4 cup corn oil

1/4 cup vanilla soymilk

2 tablespoons pure vanilla extract

Strawberry Coulis, recipe follows

STRAWBERRY COULIS:

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: 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:

  1. 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.
  2. 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.