This light raspberry sauce makes a great companion to anything from your breakfast yoghurt to the dense, fudgy flourless chocolate cake which we tried it with.
The raspberry sauce cuts through the density of the flourless chocolate cake – so even those who are going gluten-free or paleo can enjoy a indulgent dessert!
This sauce is a great way of using up raspberries that are a little squished from being nearer the bottom of the picking basket but still taste delicious.
Raspberry sauce
- 1 pint of fresh or frozen raspberries
- 1 tablespoon of orange liquor, such as Cointreau
- 2 tablespoons of honey
- 1/2 tsp lemon juice
- Warm the raspberries, liquor and honey together on the stove, gently stirring until the raspberries break down into a rough sauce.
- Remove from the heat and stir in lemon juice.
- Sieve through a cheese cloth if you’d prefer a smooth sauce.
- Serve warm with dessert, or cool with your breakfast.
Flourless chocolate cake
We followed the chocolate cake recipe on a great paleo recipe site, only adjusting the cooking time: we found it needs about 20 minutes more.
The cake is pretty intense with a dense, fudge texture, and the lack of flour means that it doesn’t bloat you up.
This cake easily serves a large party. We also halved the ingredients and made eight individual desserts – perfect for a dinner party.
Thanks to Colleen Goldberg for finding and testing this recipe.
