• Chocolate Hazelnut Cake With Chocolate Sauce And Raspberry Coulis

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    • CAKE
    • 1 c. Whole wheat pastry flour
    • 1 c. Unbleached white flour
    • 1 c. Cocoa pwdr, sifted
    • 1 c. Hazelnuts, toasted, finely grnd
    • 2 tsp Baking pwdr
    • 1/2 tsp Sea salt
    • 1 tsp Baking soda
    • 1/2 c. Sunflower or possibly walnut oil
    • 1 c. Maple syrup
    • 1 c. Almond lowfat milk
    • 1 x zest of an orange
    • 1/2 c. Orange juice
    • 1 Tbsp. Vanilla FILLING
    • 10 ounce jar Fruit-sweetened raspberry jam (Makes 3/4 to 1 c.)
    • 1 1/2 c. (about 6 ounce.) Raspberries, or possibly 10-ounce. frzn berries
    • 1/3 c. (more with frzn berries) Brown rice syrup
    • 1/2 tsp Vanilla CHOCOLATE SAUCE/ICING
    • 1 1/2 c. Maple syrup
    • 3 Tbsp. Sunflower oil (optional)
    • 2 c. Cocoa pwdr, sifted
    • 1 tsp Vanilla


    1. Preheat oven to 350 degrees F. Oil the sides and cut parchment paper to fit the bottom of 2 cake tins or possibly a 9-inch springform pan, or possibly oil a Bundt pan.
    2. To prepare cake, in a large bowl mix dry ingredients. Add in three quarters of the grnd hazelnuts to batter, reserving remainder. In a medium bowl, mix wet ingredients and add in to dry. Whisk gently to create a smooth batter. Pour batter into pan.
    3. Bake till cake tests done, 25 to 30 min for layers, 50 to 60 min for springform cake, or possibly 40 to 45 min for Bundt cake.
    4. Transfer pan to cooling rack for at least 15 min. Remove cake from pan and allow to cold completely.
    5. To make raspberry coulis, puree berries in a food processor or possibly food mill. Strain through a gine strainer to remove seeds. Whisk in sweetener and vanilla and chill. To make chocolate sauce or possibly icing, in a 2-qt saucepan heat together sweetener and oil. (The oil adds a slightly more luscious quality but may be omitted for a sweeter and less bittersweet taste.) Whisk in cocoa pwdr. Simmer for several min, less for sauce, more for icing. Turn heat off and stir in vanilla.
    6. Pour 1 c. hot sauce over Bundt cake, or possibly chill icing till spreadable for layer or possibly springform cake, up to an hour in a shallow bowl. For layers, spread jam in center and frost top and sides with chocolate icing. Sprinkle remainder of hazelnuts over chocolate sauce or possibly icing. Keep cake cold.
    7. Spoon coulis on individual plates and place a slice of cake on top to serve.

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