Tall Poppy Gourmet Raspberry & Rhubarb Dessert Sauce

Tall Poppy Gourmet's raspberry and rhubarb dessert sauce contains 70% pure fruit and a splash of real vanilla. 

Absolutely delicious on ice-cream, waffles, pancakes or pavlovas. Great as a coulis with your favourite dessert or used to make raspberry and rhubarb muffins and cakes. Also a delicious fruit cocktail base – perfect for summer parties, just add champagne!

Chocolate Cake with Raspberry & Rhubarb Dessert Sauce

Ingredients: 

• 270g firmly packed brown sugar
  
• 185ml Raspberry & Rhubarb Dessert Sauce
  
• 50g cocoa powder
  
• 1/4 tsp Bicarbonate of Soda
  
• 150g self raising flour
  
• 2 tbsp plain flour
  
• 3 eggs, lightly whisked
  
• Melted butter, to grease

Method:

Preheat Oven to 170 C. Brush a deep, round 20cm cake pan with melted butter to lightly grease. Line the base and sides of the pan with non stick baking paper.

In a large saucepan place butter, brown sugar and Raspberry & Rhubarb Dessert Sauce. Sift bi carbonate of soda and cocoa over the mixture. Place the pan over medium/low heat and whisk until mixture is smooth. (Do not boil mixture) Remove the pan from the heat and set aside for 5 minutes to cool slightly.

Sift half of each the self raising and plain flours into the pan. Use whisk to stir until mixture is smooth. Repeat with the remaining flours.

Add eggs and continue to stir until well combined.

Pour the mixture into the prepared cake pan. Bake in a preheated oven for 45-55minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside to cool.

When completely cool dust with icing sugar, a drizzle of Raspberry & Rhubarb Dessert Sauce serve with ice cream or cream.