Chocolate Fallen Cake 

with vanilla gelato and strawberry coulis

Chocolate Fallen Cake 

with vanilla gelato and strawberry coulis
Method
Serves 1
Chocolate Cake

Melt the chocolate and butter separately over a broiler or in the microwave, then pour the melted butter into the melted chocolate, and stir well together.

Using a hand mixer, whisk the sugar and eggs on high speed, but don’t over-mix. Fold in chocolate mixture to the egg mixture. Continue whisking on medium speed then fold in the cake flour. Mix well together

Grease a cake mould with butter and flour then pour the chocolate mixture into the mould. Bake at 180°C for 12 minutes.

Strawberry Coulis

Bloom the gelatin in cold water. Bring strawberry puree to the boil over medium heat and then add sugar. Drop to a simmer, stirring, until the sugar has dissolved (about 5-10 minutes). Add gelatin and stir well. Adjust the flavour with sugar as necessary. Pour into a tray, cover with cling wrap and store in the fridge.

To Serve

Once cake is cooked, take out of the oven and turn out onto a plate. Place a few drops of strawberry coulis on the side, and top with fresh strawberries, cut into lengths. Add a scoop of gelato and enjoy!

 


Chef’s Tip: If you can’t find cake flour, mix cornflour and plain flour at a ratio of 1 to 3. To make the strawberry puree, cook a punnet of strawberries over a low heat with a little water. When they are very soft, take off heat and blend briefly, until you reach a puree consistency. 


 

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