Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, flourless chocolate cake with macerated raspberry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This gluten-free, flourless chocolate cake is dense, moist and bursting full of wood-fired flavor. Add chocolate and butter to melt in the top. Chocolate Flourless Cake - Low Carb.
Flourless Chocolate Cake with Macerated Raspberry is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Flourless Chocolate Cake with Macerated Raspberry is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have flourless chocolate cake with macerated raspberry using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry:
- Take 100 g dark (70%) chocolate, chopped
- Get 70 g butter
- Take 1 tbs Frangelico
- Take 2 eggs, at room temperature, separated
- Prepare 1/2 cup brown sugar
- Get 120 g hazelnut meal
- Prepare Pinch salt
- Prepare 1 tbsp cocoa powder
- Get Macerated Raspberries
- Make ready 100 g raspberry
- Prepare 2 tbsp sugar
- Prepare 2 tbsp white wine
- Prepare 1 tbsp rose water
Pour into the tin, tap lightly to Dust with icing sugar. Top tip for making Flourless chocolate cake with raspberries. Research suggests that dark chocolate is rich in antioxidants, which can. I use Lindt Dessert chocolate for this cake.
Instructions to make Flourless Chocolate Cake with Macerated Raspberry:
- To make the macerated raspberries, combine all ingredients and place in the fridge for an hour.
- Preheat the oven to 160°C. Grease a 4.5 inch springform cake pan and line the base and side with baking paper.
- Melt chocolate and butter together in microwave. Stir in a pinch of salt and liqueur, then set aside to cool.
- Place egg yolks and sugar in a stand mixer with paddle attachment and beat on medium speed until pale and creamy. Stir the egg yolk mixture into the chocolate mixture until combined. Combine cocoa powder and hazelnut meal and stir into the wet mixture.
- Separately, place egg whites and a pinch of salt flakes in the cleaned mixer bowl. Using the whisk attachment, whisk egg whites to stiff peaks. In batches, fold the egg whites into the hazelnut mixture. Pour batter into prepared pan and bake for 30 minutes or until top is slightly cracked and a skewer inserted in the centre comes out with a moist crumb.
- Remove from oven and cool completely before removing from pan.
- Once cooled, turn into plate and top with macerated raspberries and serve immediately.
The chocolate you use will determine the flavor of the cake. Melt the chocolate in the microwave oven, then add the butter and return to the microwave for a few more. Flourless chocolate cake with raspberry coulis. This soft, truffley chocolate cake is easy to make and delicious. In a medium heatproof bowl set over a pan of simmering water, melt chocolate and butter together.
So that’s going to wrap it up for this exceptional food flourless chocolate cake with macerated raspberry recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
