Bittersweet Chocolate Truffle Cake with Fresh Raspberries & Raspberry Sauce

By Kimberly Beattie

Ingredients:

3/4cup superior grade finely ground almond flour
1/2 cup organic brown rice flour
1/8 teaspoon salt
1/2 teaspoon baking soda
1 tsp baking powder
1/2 cup quality organic cocoa powder
3 tablespoons unsalted butter
1/2 cup light sour cream
1/2 cup organic evaporated cane juice (Maltitol for sugar free version)
4 large egg whites
2 large egg yolks
1 teaspoon gluten free vanilla
 
Preparation:
Pre-heat oven to 325°

1. Lightly spray an 8-inch square baking pan.
 
2. In a small mixing bowl, sift together almond flour, brown rice flour, salt, baking soda, baking powder and cocoa. Set aside.
 
3. Using a hand mixer, beat sugar and butter until light and fluffy, scrape down sides, add eggs and vanilla, beat until incorporated, scraping sides or bowl as necessary. Add sour cream, beat until incorporated. Add flour mixture, mix until just combined. Transfer mixture to the prepared pan. Bake for 20 to 25 minutes, or until a skewer inserted into the center of the pan comes out with a moist crumbs attached. Do not over bake.
 
4. Cool pan on a rack several hours until set. Transfer to a cutting board.
 
5. Using a 3” heart shaped cookie cutter, cut out two hearts placing each one in the center of a small dessert plate. Add fresh raspberries and about 1 tps of raspberry sauce.
 
Quick & Easy Raspberry Sauce –

Ingredients:

1 cup all natural, no sugar added raspberry preserves
1 tsp fresh lemon zest
1 ½ tsp fresh lemon juice
2 -3 tbsp water, depending on desired consistency
 
Preparation:
Add all ingredients to a small sauce pan, heat over med/low heat. Whisk together until well incorporated and heated through. Set aside until ready to use.
 
Note: Cake can be made a day in advanced and cooled overnight in pan. Raspberry sauce may be refrigerated up to 3 days.