Chop the chocolate coarsely and put it in a heat proof bowl, Set it aside. Grease a small loaf or brownie pan with non dairy (soy) margerine.
Line the greased pan with parchment paper. Let the paper gap over the sides by about an inch. Set it aside. milk but no bubbles should be popping.
In a small pot heat the coconut milk and salt mixture until it just starts to boil. Steam should be coming off the coconut milk but no bubbles should be popping.
Pour the hot coconut milk over the chopped chocolate in the bowl and let it sit for 5 minutes.
After 5 minutes take a metal spoon and making quick circular stirring movements, start at the center of the bowl and blend everything together.
Mix it together for about 3 to 4 minutes. The chocolate should be dark, shiny and well blended when you're done.
Pour the blended chocolate into the parchment lined pan. Press a piece of plastic wrap down on the surface to prevent the chocolate from forming a skin.
Put it into the fridge to chill for at least 6 hours or overnight.During this time the chocolate will firm up.
To serve, remove the plastic wrap and place the pan upside down on a plate. Lift off the pan and peel away the parchment paper. Dust the cake all over with unsweetened cocoa.
Pour a little pool of raspberry coulis on a plate lay a small slice of cake in the middle of it.
Place a bit of whipped vegan topping on the cake and serve it up.
- 12.0oz Good quality semi sweet dark chocolate
- 1.0c Full fat coconut milk
- 4.0Tbsp Full fat coconut milk
- 1/4tsp Sea salt
- Cocoa powder for dusting