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Chocolate Fudge Cake with Raspberry Coulis

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Servings: Serves 12

Cook Time: 45 minutes

Prep Time: 135 minutes


Chocolate Fudge Cake with Raspberry Coulis
4 oz Semisweet chocolate
11/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1 cup Potato flour
1/2 cup White rice flour
1/2 cup Unsweetened Dutch processed cocoa powder
2 teaspoon Baking Soda
1 teaspoon Salt
11/4 cup Sugar
1 cup Dark brown sugar, packed
2 cup Strong coffee, hot
2 tablespoon White vinegar
2/3 cup Canola oil
2 teaspoon Vanilla extract
2 tablespoon Confectioners` sugar
12 oz Frozen red raspberries
2 tablespoon Water
1 tablespoon Raspberry Liqueur


1. Preheat oven to 350 degrees F. Grease a 9-inch Bundt pan or other tube pan with margarine or canola oil.
2. Melt chocolate in a double boiler over low heat or in microwave on medium for approximately 3 minutes. Stir until smooth and set aside.
3. Combine gluten-free flour, potato flour, rice flour, cocoa, baking soda, salt, and 1 cup sugar and confectioners sugar in a large mixing bowl. Stir with a whisk to remove any lumps and mix well.
4. Pour coffee, vinegar, oil, and vanilla over dry ingredients and mix vigorously until no dry spots remain. Stir melted chocolate into batter. Batter will be thick, but don't over mix.
5. Using a rubber spatula, spoon batter evenly into prepared pan and smooth top slightly.
6. Place pan on middle rack of preheated oven and bake at 350 degrees F for 38 to 45 minutes, or until a toothpick inserted into center of cake comes out clean. Be careful not to over bake, or cake will be dry.
7. Let pan rest on a wire rack for 2 hours until fully cool, then invert onto a serving platter. Sift confectioners' sugar over top of cake.
8. While cake bakes, prepare Raspberry Coulis. In a medium saucepan combine raspberries, < cup sugar, and water. Cook over medium heat, stirring and mashing berries with a spoon. Cook for 3 to 5 minutes until berries release their juice and sugar is dissolved.
9. Pour purie through a fine strainer and press on fruit with the back of a spoon until only seeds remain in strainer. Return purie to saucepan. Over medium-high heat, bring to a boil for 1 minute. Remove from heat and stir in liqueur if desired.
10. To serve, spoon a generous 1 Tbsp. coulis onto a plate. Place a slice of fudge cake, upright, in the center. If desired, garnish with fresh raspberries.
Fresh Magazine, November - December 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 502 kcal (25%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (36%)
Saturated Fat 11 g (55%)
Cholesterol 0 mg (0%)
Sodium 430 mg (17%)
Total Carbohydrates 96 g (32%)
Dietary Fiber 8 g (32%)
Protein 11 g (18%)
Vitamin A 18 IU (0%)
Vitamin C 6 mg (10%)
Calcium 50 mg (1%)
Iron 14 mg (23%)

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