Recipe courtesy of Rachel Gitlin
Chocolate Shooting Stars with Strawberry Coulis
Getting reviews...
- Level: Easy
- Yield: 8 individual cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 754
- Total Fat
- 45 g
- Saturated Fat
- 10 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 11 g
- Sugar
- 47 g
- Protein
- 10 g
- Cholesterol
- 4 mg
- Sodium
- 1264 mg
- Level: Easy
- Yield: 8 individual cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 754
- Total Fat
- 45 g
- Saturated Fat
- 10 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 11 g
- Sugar
- 47 g
- Protein
- 10 g
- Cholesterol
- 4 mg
- Sodium
- 1264 mg
Ingredients
STRAWBERRY COULIS:
Directions
- 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.
- 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:
Yield:
1 1/2 cups
- 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.
