As this blog is supposed to be about fruit and vegetables try to ignore the chocolate cake for a moment.
How easy is coulis to make? Absolutely lick-out-the-container-delicious and dead easy. You don’t even really need a recipe. Well, you won’t after the first time.
¼ cup of raspberries blitzed in the blender
add juice from half a lime (or quarter of a lemon) and 3 teaspoons of sugar to taste
You can try other fruits to make coulis (French for uncooked fruit sauces), such as strawberries, blueberries, mangoes, and kiwi fruits. If you are pedantic, you may like to strain out the seeds. Drizzle over chocolate cake or dessert of choice.
For this gorgeous gluten free chocolate cake I used Cocoa Farm chocolate to give it a hint of fruity shiraz. It’s great to see an all Australian company coming up with innovative products. I can’t wait to try their Orange Organic Dark Chocolate.
100g brown sugar
150g almond meal
3 eggs, organic and free range
- Pre-heat oven to 170°C
- Melt together butter and chocolate in a bowl over a pot of simmering water. (Or use microwave on low if you are game).
- Separate eggs and set whites aside.
- Cream together yolks and sugar until pale and doubled in size. Add melted chocolate to egg mixture and beat on slow speed until combined. Fold in almond meal with a spatula.
- Whisk egg whites to stiff peaks.
- Fold whites through cake mixture.
- Transfer mixture to a greased cake tin.
- Bake for 25 to 40 minutes.
- Cake should be springy in the middle and skewer should come out clean. Remove from oven and transfer to cooling rack.
B.T.W. Try to avoid blitzing frozen raspberries near clean washing up. It was hard to mop up and hide the evidence of all the red segments flicked all over the place. Blend in the sink people.