Serves: 12


Chocolate Cake

7 oz (200g) Dark Chocolate 85% – we used Lindt
½ cup (110g) Unsalted Butter
½ cup Coconut Sugar
Pinch of Sea Salt
2 Tbsp Red Wine Reduction or you can use Berry Juice
3 Organic Eggs – room temperature
¼ cup Organic Unsweetened Cocoa Powder

Quadruple Chocolate Cheesecake Mousse Cake

Chocolate Ganache

3.5 oz (100g) Dark Chocolate 85% – we used Lindt
3 Tbsp Unsalted Butter
2 Tbsp Red Wine Reduction or you can use Berry Juice
8 oz Fresh Blackberries for decoration

Blackberry Coulis

8 oz Blackberries fresh or frozen
½ cup Red Wine – we used Fergalicious red blend
3 Tbsp Coconut Sugar or Organic Raw Honey

Russian Tea Cakes


Preheat oven to 350°F.

Butter a 6-inch round baking pan with removable bottom. Fit a piece of round parchment paper on bottom of the pan and grease the paper too.

Heat up a double boiler or a saucepan filled with a little water. Set a glass bowl over the saucepan and melt chocolate with butter, stirring until silky. Carefully remove top of double boiler or glass bowl from heat and let it cool for 10 to 15 minutes, stirring occasionally.

Baileys & Coffee Cupcakes

Combine eggs, sugar and sea salt in a large mixing bowl and beat for 5 to 7 minutes, until batter becomes thick and foamy.

With a spatula or wooden spoon fold the chocolate mixture into the egg and sugar batter.

Slowly sift cocoa powder over the chocolate batter and gently stir until well combined.

Pour batter into the prepared pan and bake for 25 to 30 minutes, or until top has formed a thin crust and the the cake is firm looking. It will become more dense after cooling.

Let the cake cool in pan at least 20 minutes and invert onto a parchment paper prepared serving plate.

For the Chocolate Ganache glaze, melt chocolate with butter in your double boiler or glass bowl on top of a saucepan with simmering water. Stir until very smooth then add the wine sauce. Remove from heat and let it cool while gently stirring.

Pour the Chocolate Ganache over cake and let it cool for at least 30 minutes before decorating with edible gold dust and berries.
Serve it with 2 to 3 tablespoon of Blackberry Coulis.

For the Blackberry Coulis

Pour the wine into a blender and add the blackberries and coconut sugar. Pulse a few times until pureed. In a medium sauce pan bring the berry puree to a boil. Reduce heat and simmer for 10 minutes while stirring occasionally. The mixture will become thicker.

Place a sieve over a glass bowl and strain in the berry coulis. Whisk in more coconut sugar if you like it sweeter. Let it cool and keep refrigerated until ready to serve, or for up to a week.


Sometimes after baking the cake has a little dent in the middle, you can pour 2 to 3 tablespoon worth of Chocolate Ganache glaze into the dent. Then let it cool for a few minutes before pouring the rest of the chocolate glaze all over the top and sides.

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March 6, 2017