Guest guest Posted August 18, 1999 Report Share Posted August 18, 1999 This is one of the BEST chocolate desserts I have ever had, and it's not too sweet. Chocolate Cream Couscous Cake Source: Friendly Foods by Brother Ron Pickarski Ingredients 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 cup) dairy-free chocolate chips 2 boxes firm silken tofu 3 Tbsp. maple syrup Instructions 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. Melt chocolate chips in a double boiler. If unavailable, melt in a small saucepan over low heat, stirring constantly, being careful not to burn or crystalize the chocolate. This will not work with an electric stove (trust me, I've tried). Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth. Pour filling evenly over cake. 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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