Mini Raspberry Chocolate Cakes with Raspberry Sorbet & Cashew Praline

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

250ml water

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

Combine

Fold in raspberries.

Pour into prepared tray

Bake in preheated oven for approximately 35 minutes

Raspberry Coulis

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

Raspberry sorbet

2 cups water

1 ½ cup sugar

Pinch salt

2 cups raspberries

Combine water and sugar and cook over low heat until sugar has dissolved

Add salt and raspberries.

Blend and strain.

Refrigerate overnight

Pour mixture into ice cream maker until mixture has thickened

Cashew Praline:

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.

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