Chocolate Mousse-Cous Cake

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* Exported from MasterCook *

 

Chocolate Mousse-Cous Cake

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 195

Serving Size : 8 Preparation Time :0:00

Categories : Cakes And Frostings Fruits

Pasta, Couscous, Etc. Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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

1 cup soft silken tofu

4 ounces semi-sweet chocolate -- melted

1 teaspoon vanilla extract

2 tablespoons sugar or a natural sweetener

1 1/2 cups apple juice

1 tablespoon unsweetened cocoa powder

1 pinch salt

1 cup couscous

1/2 cup white or dark chocolate shavings or curls -- for

garnish

 

Serves 8

 

It looks like cheesecake, has a texture somewhere between rice pudding and

bread pudding, and tastes like chocolate. What could be better? It's even

good for you.

 

In a blender or food processor, combine the tofu, melted chocolate,

vanilla, and 1 tablespoon of the sugar or sweetener. Blend thoroughly

until well combined. Cover and refrigerate. In a small saucepan, combine

the apple juice, cocoa, remaining 1 tablespoon sugar, and salt. Bring to a

boil, reduce heat to low, and add the couscous. Cover and simmer for 2

minutes, then turn off the heat and let sit, covered, for 5

minutes. Spread the couscous mixture in a lightly oiled 8-inch round

springform pan, pressing the couscous firmly and evenly over the bottom and

up the sides of the pan. Spread the tofu mixture evenly over the

couscous. Sprinkle with chocolate shavings or curls. Refrigerate for at

least 2 hours or overnight before slicing.

 

 

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