My dessert dish for the final presentation for the Fundamentals of Plant-based cooking for Plantlab Culinary. I love this chocolate cake as it is so easy and such a treat. I have never made Raspberry Sorbet before or a Cashew praline (let alone any praline) so this was very much a treat of an experiment which turned out to be so lovely! (And easy as well which is just the way I like it!)
I was also thrilled that this recipe made it onto a top 5 classic dessert list with mydeal.com.au
You will need to prepare the sorbet the day before so you can make the sorbet the next day.
Mini Raspberry Chocolate Cakes with Raspberry Coulis
Raspberry Sorbet and a Cashew praline crumb and shards
Raspberry Chocolate Cake
210 gram plain flour
200 gram caster sugar
30 gram cacao
1 teaspoon bicarbonate of soda
95 ml olive oil
1 Tablespoon Balsamic vinegar
1 Vanilla bean
1 cup of raspberries.
Sift together dry ingredients
In separate bowl mix together wet ingredients
Fold in raspberries.
Pour into prepared tray
Bake in preheated oven for approximately 35 minutes
¼ cup sugar
¼ cup water
½ cup raspberries
Place sugar, water and raspberries over low heat until sugar dissolves
Place in blender and vitamise until smooth
Return to saucepan and simmer until coulis reduces and thickens
2 cups water
1 ½ cup sugar
2 cups raspberries
Combine water and sugar and cook over low heat until sugar has dissolved
Add salt and raspberries.
Blend and strain.
Pour mixture into ice cream maker until mixture has thickened
½ cup caster sugar
2 tablespoons of cold water
½ cup crushed cashews
Line a baking tray with baking paper
Combine sugar and water in saucepan over low heat until sugar has dissolved
Increase heat and boil without stirring until mixture turns golden
Remove from heat and set aside allowing bubbles to subside
Add cashews and pour onto prepared tray
Allow to cool
Break some into shards and use remaining to make a crumb.