Fudgy Chocolate Cake with Raspberry Coulis / Chocolate Chilli Mousse with Raspberries / Chocolate Crumb with Balsamic Strawberries and Mascarpone
Fudgy Chocolate Cake with Raspberry Coulis / Chocolate Chilli Mousse with Raspberries / Chocolate Crumb with Balsamic Strawberries and Mascarpone
Preparation time:
2 hours (+ setting)
Cooking time:
1 hour 30 minutes
Serves:
6

Ingredients

FUDGY CHOCOLATE CAKE WITH RASPBERRY COULIS (Element 1 of trio)

  • Fresh raspberries and sifted icing sugar, to decorate

Cake

  • 125g unsalted butter
  • 375g dark chocolate
  • 220g brown sugar
  • 30g coconut flour
  • 110g almond meal
  • 5 eggs, lightly beaten
  • 2 tbs coconut milk
  • Cocoa powder, to dust

Raspberry Coulis

  • 125g fresh or frozen raspberries
  • 2 tbs caster sugar
  • 60ml water

Mascarpone Cream

  • 250g mascarpone cheese
  • 1 tbs icing sugar
  • 1 tsp vanilla paste

CHOCOLATE MOUSE (Element 2 of trio)

  • Fresh raspberries and edible flowers, to decorate

Mousse

  • 2 eggs, at room temperature, separated
  • 110g caster sugar
  • 200g dark chocolate, chopped
  • 1 tsp chilli powder
  • 250ml thickened cream, whipped to soft peaks

BALSAMIC STRAWBERRIES WITH MACADAMIA CRUMB (Element 3 of trio)

  • Fresh raspberries, to decorate
  • 2 leaves gelatine (gold strength)

Macadamia Crumb

  • 100g macadamias
  • 50g coconut flour
  • 50g plain flour
  • 2 tbs cocoa powder
  • ½ tsp chilli powder
  • 110g caster sugar
  • 125g cold butter, chopped

Balsamic Strawberries

  • 60ml balsamic vinegar
  • 2 tbs caster sugar
  • 185ml water
  • 250g punnet strawberries
  1. Method
  2. Notes

FUDGY CHOCOLATE CAKE WITH RASPBERRY COULIS (Element 1 of trio)

  1. Preheat oven to 170C. Grease a 22cm round cake pan. Line base and side with baking paper.
  2. Stir butter and chocolate in heatproof bowl over a saucepan of simmering water until melted and smooth. Stir in combined sugar, flour and almond meal. Stir in combined eggs and coconut milk.
  3. Pour into prepared pan.
  4. Bake for about 50 minutes or until cooked when tested.
  5. To make raspberry coulis, stir all ingredients in a saucepan over medium heat until sugar dissolves. Bring to a simmer. Using a stick blender, blend until smooth.
  6. Pass through a fine sieve. Refrigerate until cold.
  7. To make mascarpone cream, stir all ingredients in a bowl until smooth and combined. Refrigerate until required.
  8. Dust sliced cake with icing sugar. Serve with coulis and mascarpone cream. Decorate with fresh raspberries.

CHOCOLATE MOUSE (Element 2 of trio)

  1. To make mousse, using an electric mixer, beat egg whites until soft peaks form. With motor operating, gradually add sugar, beating until mixture is thick and glossy.
  2. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Stir in chilli. Remove from heat and cool slightly. Whisk in egg yolks. Fold in egg white mixture in two batches. Fold in cream.
  3. Spread into a shallow container. Refrigerate until set.
  4. Serve quenelles of mousse garnished with raspberries and edible flowers.

BALSAMIC STRAWBERRIES WITH MACADAMIA CRUMB (Element 3 of trio)

  1. Preheat oven to 180C. Line an oven tray with baking paper.
  2. To make macadamia crumb, process nuts until coarsely chopped. Add combined sifted flours, cocoa and chilli powders. Add sugar and butter. Pulse to form coarse crumbs.
  3. Spread mixture onto prepared tray.
  4. Bake for about 15-20 minutes or until crisp. Cool completely.
  5. Soak gelatine in a bowl of cold water for 10 minutes.
  6. To make balsamic strawberries, stir vinegar, sugar and water in a saucepan over low heat until sugar has dissolved. Add strawberries and poach until tender. Remove from heat and remove strawberries with a slotted spoon.
  7. Pour half the balsamic mixture into a small bowl and add softened gelatine. Stir until smooth and dissolved. Pour into a shallow dish. Refrigerate until set. Cut jelly into small cubes.
  8. Simmer remaining balsamic mixture over low heat until thickened to form a glaze. Cool completely.
  9. Drizzle balsamic strawberries with glaze. Serve with macadamia crumb, jelly cubes and a little of the mascarpone cream (also served with cake).

This recipe has not been tested.

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