Chocolate Cream Couscous Cake

[Guest guest]

It is hard to visualize this cake which is made on the stove with couscous,

rather than with flour.

 

Kathleen

 

* Exported from MasterCook *

 

Chocolate Cream Couscous Cake

 

Recipe By : www.vegetariantimes.com 4/00

Serving Size : 8 Preparation Time :0:00

Categories : Cakes And Frostings Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup pecan halves

2 1/2 cups water

1 1/2 cups packed brown sugar

OR Sucanat

1/4 cup unsweetened cocoa

1 cup couscous

1 tablespoon vanilla extract

10 ounces barley malt-sweetened chocolate chips

OR regular semi-sweet chocolate chips

21 ounces firm " lite " silken tofu -- at room temperature

(2 - 10 1/2 oz. pkgs.)

3 tablespoons maple syrup or honey

 

8 Servings Dairy-free

 

This stove-top, no-bake cake is simple to make and fun to eat.

 

Preheat oven to 300ºF. Place pecans on baking sheet and toast in oven

until golden, about 20 minutes. Let cool, then transfer pecans to food

processor and process until coarsely ground. In medium saucepan, mix

water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring

occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir

in vanilla. Spread mixture into ungreased 9-inch springform pan. Sprinkle

1/4 cup ground pecans over top.

 

In small saucepan, melt chocolate chips over low heat, stirring

constantly. Transfer to food processor or blender, add tofu and maple

syrup, then process until smooth. Pour mixture over couscous base and top

with remaining pecans. Refrigerate until cake is set, about 2

hours. Serve cold.

 

Per serving: 383 cal; 8g prot.; 13g total fat (5g sat.); 60g carb.; 4mg

chol.; 56mg sod.; 2g fiber

 

Reprinted with permission from Friendly Foods by Ron Pickarski (Ten Speed

Press, 1991, P.O. Box 7123, Berkeley, CA 94707).

 

 

 

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