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Ингредиенты
- 1/2 c. Dutch cocoa
- 2 c. whole-wheat pastry flour
- 2 Tbsp. baking pwdr
- 2 Tbsp. baking soda
- 1 tsp sea salt
- 1 c. maple syrup
- 1 c. corn oil
- 6 ounce tofu pressed dry
- 3/4 c. vanilla soy lowfat milk
- 1 Tbsp. pure vanilla extract
- 1 Tbsp. orange juice
- 1 c. non-dairy grain-sweetened chocolate chips
- 1 c. Dutch cocoa
- 1 c. maple syrup
- 1/4 c. corn oil
- 1/4 c. vanilla soymilk
- 2 Tbsp. pure vanilla extract
- 2 c. fresh strawberries hulled (or possibly 12-ounce thawed frzn strawberries)
- 2 Tbsp. maple syrup unless you have freshly picked berries in season
- 2 Tbsp. organic apple juice plus additional as needed to thin sauce
- 2 tsp Grand Marnier (or possibly your favorite orange liqueur) Fresh strawberry slices for garnish
Инструкции
- Preheat oven to 350 degrees. In a large bowl, sift cocoa, pastry flour, baking pwdr, baking soda, and sea salt.
- In a blender, combine maple syrup, corn oil, tofu, soy lowfat milk, vanilla extract and orange juice. Blend till the mix achieves a smooth and even consistency. Add in the wet ingredients to the sifted dry ones.
- Spoon the batter into oiled and 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 create a "gooey" center. Bake the cakes for 15 to 18 min.
- 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 min. Chill till glaze cools.
- Strawberry Coulis: In a food processor combine the strawberries, maple syrup, and apple juice. Process till mix is smooth, being careful not to over-process the berries or possibly they will discolor. Add in more apple juice as necessary if sauce is too thick.
- Strain mix through a fine sieve into a nonreactive bowl. Stir in the liqueur. This coulis will keep in the refrigerator for up to 3 days. (Makes 1 1/2 c.)
- This recipe yields 8 individual cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 553 | |
| Calories from Fat 307 | 56% |
| Total Fat 34.74g | 43% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2192mg | 91% |
| Potassium 189mg | 5% |
| Total Carbs 58.84g | 16% |
| Dietary Fiber 0.2g | 1% |
| Sugars 51.63g | 34% |
| Protein 0.86g | 1% |
