| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dutch | Dujour10 | 8 | servings |
INGREDIENTS
| 1/2 | c | Dutch cocoa |
| 2 | c | Whole wheat pastry flour |
| 2 | tb | Baking powder |
| 2 | tb | Baking soda |
| 1 | ts | Sea salt |
| 1 | c | Maple syrup |
| 1 | c | Corn oil |
| 6 | oz | Tofu; pressed dry |
| 3/4 | c | Vanilla soy milk |
| 1 | tb | Pure vanilla extract |
| 1 | tb | 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 | tb | Pure vanilla extract |
| Strawberry Coulis; see recipe |
INSTRUCTIONS
GLAZE For the Cakes: Preheat oven to 350 degrees. In a large bowl, sift cocoa, pastry flour, baking powder, baking soda, and sea salt. In a blender, combine maple syrup, corn oil, tofu, soy milk, vanilla extract and orange juice. Blend until the mixture achieves a smooth and even consistency. Add the wet ingredients to the sifted dry ones. Spoon the batter into oiled a 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 form a "gooey" center. Bake the cakes for 15 to 18 minutes. For the 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 minutes. Refrigerate until glaze cools. Yield: 8 individual cakes CHEF DU JOUR RACHEL GITLIN SHOW #DJ9513 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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