A Valentine’s Day-worthy dessert made with love, these cakes are sweetened naturally with dried plums for a rich, fudgy consistency. The cayenne adds a slight fiery kick, making the dessert feel extra cozy. The raspberry coulis, sauce made from puréed fruits, adds a burst of fresh flavour and vibrant colour. The cakes can be stored in the refrigerator for up to 5 days, but they are best served at room temperature or warmed through.
Room to bloom
Blooming cocoa powder in a hot liquid, like water or coffee, draws out a richer flavour. Just as steamy liquids extract the flavour from tea or coffee, so too does hot fluid with cocoa. It’s a worthwhile extra step when making chocolate cakes or brownies.
This recipe was originally published in the February 2026 issue of alive magazine
Mayan Fudge Cakes with Raspberry Coulis
Ingredients
- 1 cup (250 mL) pitted prunes
- 1/2 cup (125 mL) Dutch-processed cocoa powder
- 1 cup (250 mL) brewed coffee, hot
- 2 large organic eggs, separated
- 1/3 cup (80 mL) grapeseed oil
- 2 tsp (10 mL) vanilla extract
- 1 1/2 cups (375 mL) oat flour
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) + 1/8 tsp (0.5 mL) cayenne powder
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) raspberries
- 1 Tbsp (15 mL) honey
- 2 tsp (10 mL) fresh lemon juice
- Shaved dark chocolate, optional
- Fresh raspberries, to garnish (optional)
Directions
01
In blender, place prunes, cocoa powder, and hot coffee and let rest 30 minutes. Then, add egg yolks, oil, and vanilla; blend until smooth.
02
In large bowl, stir together oat flour, baking powder, cayenne, and salt. Add cocoa mixture to oat-flour mixture and stir gently until combined.
03
Using electric mixer or hand whisk, whip egg whites until soft peaks form.
04
Stir about 1/4 of whipped egg whites into oat flour mixture, then gently fold in remaining whipped egg whites.
05
Preheat oven to 350 F (180 C). Grease or paper line a standard sized muffin tray.
06
Divide batter among 10 prepared muffin cups and bake in preheated oven for 18 minutes, or until cakes are set and tops look slightly damp. Let rest for a few minutes before unmoulding.
07
To make sauce, in blender, combine raspberries, honey, lemon juice, and 2 Tbsp (30 mL) water and purée until smooth. Strain through fine-mesh sieve, pressing with a wooden spoon or spatula to help separate the seeds from the purée.
08
In small saucepan, heat raspberry sauce until warm to the touch.
09
To serve, spread some warm raspberry sauce on small plates and top with chocolate cakes. Garnish with shaved chocolate and raspberries, if desired.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
