Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, flourless chocolate cake with macerated raspberry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Add chocolate and butter to melt in the top. Decadent dark chocolate stars in this dense flourless cake recipe that's served with a sweet, fresh raspberry sauce that's easy to make and delicious. Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark!
Flourless Chocolate Cake with Macerated Raspberry is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Flourless Chocolate Cake with Macerated Raspberry is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook flourless chocolate cake with macerated raspberry using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry:
- Get 100 g dark (70%) chocolate, chopped
- Get 70 g butter
- Get 1 tbs Frangelico
- Get 2 eggs, at room temperature, separated
- Get 1/2 cup brown sugar
- Prepare 120 g hazelnut meal
- Get Pinch salt
- Get 1 tbsp cocoa powder
- Take Macerated Raspberries
- Make ready 100 g raspberry
- Take 2 tbsp sugar
- Prepare 2 tbsp white wine
- Get 1 tbsp rose water
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. Fold the chocolate and butter mixture into the egg yolk mix, then gently fold this into the beaten egg whites. Pour into the tin, tap lightly to Dust with icing sugar.
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.
Top tip for making Flourless chocolate cake with raspberries. Research suggests that dark chocolate is rich in antioxidants, which can. This gluten-free, flourless chocolate cake is dense, moist and bursting full of wood-fired flavor. I adapted a flourless chocolate cake recipe and added a delicious raspberry frosting. Note that this frosting is dairy, so not meat meal friendly.
So that’s going to wrap it up with this special food flourless chocolate cake with macerated raspberry recipe. Thank you very 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. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
