Velvety chocolate + tart raspberry coulis + cool minty cream... Just c'mon. Time to bake it up and eat it up. Enjoy!
YIELD 8 - 10 slices
CATEGORIES sweets
INGREDIENTS
For Cake
6 ounces dark chocolate (I used 70%)
6 tablespoons butter
6 eggs, separated
1/3 cup coconut sugar
1 teaspoon vanilla
oiled 9" springform pan
For Raspberry Coulis
10 ounces raspberries
2 tablespoons water
2 tablespoons honey
For Minted Coconut Cream
6 tablespoons coconut cream (the thick cream at the top of a full-fat can of coconut milk)
2 tablespoons full-fat coconut milk
1 tablespoon honey
6 to 8 drops of peppermint extract (to taste)
INSTRUCTIONS
1. Preheat oven to 275F, and while it's heating up combine butter and chocolate in a microwavable bowl and microwave/stir in 30 second intervals until smooth
2. Let the chocolate/butter cool just slightly and stir in egg yolks
3. With a hand mixer beat egg whites to soft peaks as you slowly add coconut sugar, then continue to beat into stiff peaks
4. Thoroughly whisk 1/3 egg whites/sugar mixture into chocolate/butter and then gently fold in remaining egg whites/sugar
5. Pour batter into oiled pan and bake 45 minutes, or until a tooth pick can emerge from the center cleanly
6. While the cake is baking, combine ingredients for raspberry coulis in blender and blend until smooth, set aside
7. Next combine the minted coconut cream ingredients in a glass or metal mixing bowl (preferably chilled) and use a hand mixer on medium for a couple minutes until it's all whippy and lovely
8. When the cake is done, cut slices and top with the coulis and cream
