Free Recipe Chocolate Cream Couscous Cake
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Chocolate Cream Couscous Cake Recipe
3/4 c Pecan halves
2-1/2 c Water
1-1/2 c Packed brown sugar or
Sucanat
1/4 c Unsweetened cocoa
1 c Couscous
1 tb Vanilla extract
10 oz Barley malt-sweetened
-chocolate chips
OR regular semisweet
-chocolate chips
21 oz Firm lite silken tofu; at
-room temperature
3 tb Maple syrup or honey
Chocolate Cream Couscous Cake Preparation
8 SERVINGS DAIRY-FREE This stove-top, no-bake cake is simple to make and fun to eat. Preheat oven to 300F. 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 ”/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. Reprinted with permission from Friendly Foods by Ron Pickarski (Ten Speed Press, 1991, P.O. Box 7123, Berkeley, CA 94707). PER SERVING: 383 CAL; 8G PROT.; 13G TOTAL FAT (5G SAT.); 60G CARB.; 4MG CHOL.; 56MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 58 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Chocolate Cream Couscous Cake?
If you know a better Chocolate Cream Couscous Cake Recipe please comment below.