Gastronomy

Chef(s) Claude BLAIS (Auberge Lac-à-l'Eau-Claire) offer(s) you the following dessert:

Chocolate cake with fruit coulis

Ingredients:

Method:

In the top pan of a double boiler, melt the chocolate with the butter.
Add the sugar and set aside to cool slightly.
Add the eggs one at the time with a wooden spoon.
Pour the mixture in a squared mould and bake in the oven (preheat at 350°F) for 20 minutes.
Let cool the cake for the night and cut it in rectangular portion.
Serve the cake with one or two different fruit coulis

Suggestion - Fruit coulis:

In the bowl of a culinary robot, reduce in puree 3 cups of fruit (raspberries, strawberries, blueberries or others) with 1/3 cup of sugar.
If the puree is too thick, you may add a little bit of water or orange juice to make a softened coulis.

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