Patience (yes, my real name.) (petienka) wrote in vegancooking,
Patience (yes, my real name.)

Chocolate Cream Couscous Cake

My family has been clamoring for dessert, but it's waaaaaay too hot to fire up the oven. Nor do I have the energy in this heat for excessive kitchen putzing. I'd heard of cous-cous cake, and tried googling it this morning. This popped up:

(By Brother Ron Pikarski)

Couscous Bottom:
2-1/4 cups water
1-1/4 cup Sucanat
1/4 cup cocoa
1 cup couscous
1 Tbsp vanilla

Chocolate Cream Topping:
10 ounces (1-1/2 cup) dairy-free chocolate chips
2 boxes firm silken tofu
3 Tbsp maple syrup

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 (one that has a removable side).

Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to create a homemade version. Melting chocolate directly over an electric stove will not work -- the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth. (NOTE: I was able to simply blend the choco chips/tofu/syrup in my Vitamix, without melting the chips first ( since the Vitamix heats up and 'cooks' as it blends, saving me that extra step)....)

Pour filling evenly over couscous. Refrigerate for at least 2 hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi

Wow. VERY easy to make, and no baking involved. Rich, delicious -- a chocolate lover's delight...!
Tags: cous-cous, desserts-cakes-chocolate
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded