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Chocolate cake with raspberry sauce

Ingredients

FOR THE CHOCOLATE CAKE
  • 200g unsweetened chocolate (70% cocoa)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 200g dates
  • 3 large eggs
  • 50ml coconut oil
  • 1 teaspoon vanilla extract
    1.  

 

FOR THE RASPBERRY SAUCE
  • 200 g frozen or fresh raspberries
  • 20 g sugar

 

Servings:4 žmonėmsLevel: easy

1. In a blender add all the required cake ingredients and blend well until smooth. Pour the batter into a baking dish (preferably 20×20 cm) and bake in a pre-heated oven at 180°C for 25 minutes or until the cake is slightly crisp on top. Allow the cake to cool down.

2. In a blender blend the raspberries. To get rid of the seeds, strain the mixture through a fine sieve. In a saucepan boil the sieved raspberries and sugar on a low heat for about 20 minutes.

3. Serve the cake with the raspberry sauce.

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Chocolate cake with raspberry sauce