Chocolate Cream Couscous Cake

Believe it or not, I used to ask my mom to make this when I was much younger. Always considered a 'good eater' and then vegetarian for about 11 years, I was exposed to some very unique foods at a very early age. This one became a favorite of mine and has since taken center stage at birthday celebrations, bridal showers and, most recently, a girls night dinner. Bon Appetit!










Chocolate Cream Couscous Cake
Adopted from 'Friendly Foods' by Ron Picarski

For the Cake:
3/4 C Pecans
2 1/2 C Water
1 1/2 C Sucanat (A brand name for a variety of  whole cane sugar, this can be found in the baking section of specialty stores)
1/4 C Cocoa
1 C Couscous
1 Tbsp Vanilla Extract

For the Chocolate Cream:
1 Pkg (10 oz) Barley Malt Chocolate Chips ( I substitute a 72% dark chocolate chip)
1 Pkg (approx 10 oz) Firm Tofu
1 Pkg (approx 10 oz) Silken Tofu
3 Tbsp Maple Syrup or Honey (I used a scant 2 Tbsp...taste testing for your personal level of sweetness during the blending process is recommended)

Cake base, filing and toasted pecans (pre grind)

1. Roast the pecan at 300 degrees for 30 minutes.
Cool and grind to the consistency of a coarse meal.

2. In a medium sauce pan stir together water, Sucanat, cocoa     and couscous. Simmer to cook until  thickened (5-10 minutes). Add vanilla to thicken further. 

Spread mixture into a 9" spring form pan.
Sprinkle 1/4C of roasted pecan meal over couscous.

This is the base layer of  your cake.

3. In a small saucepan over low heat melt chocolate chips, stirring constantly.Transfer to a blender. Add tofu and maple  syrup and blend until smooth. Pour chocolate cream over
cake base and top with remaining pecan meal.
(You'll notice in the pictures in this post we've personalized ours by topping it with toasted coconut. All the pecan meal is in the middle layer.)                                                                                          
4. Refrigerate until firm. I refrigerate over night.