Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, flourless chocolate cake with macerated raspberry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Flourless Chocolate Cake with Macerated Raspberry is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Flourless Chocolate Cake with Macerated Raspberry is something which I have loved my entire life. They’re nice and they look wonderful.
Chocolate Flourless Cake - Low Carb. Chocolate Flourless Cake is a delectable, rich and chocolaty dessert that you can enjoy even when you are on a low-carb diet! It is creamy and fudgy and great served with a low carb raspberry sauce.
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 cook that.
The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry:
- Prepare 100 g dark (70%) chocolate, chopped
- Prepare 70 g butter
- Get 1 tbs Frangelico
- Make ready 2 eggs, at room temperature, separated
- Make ready 1/2 cup brown sugar
- Make ready 120 g hazelnut meal
- Make ready Pinch salt
- Get 1 tbsp cocoa powder
- Take Macerated Raspberries
- Take 100 g raspberry
- Get 2 tbsp sugar
- Take 2 tbsp white wine
- Prepare 1 tbsp rose water
Raspberries are delicious in sweet and savory dishes alike, as well as incredibly nutritious. Though I prefer to cook them in mini bundt pans to give them a little more character. Top them with a dusting of powdered sugar and a raspberry, then serve them on a bed of raspberry coulis and you may just have the. 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.
Steps 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.
Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you. This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for Mother's Day!) The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry. A delicious recipe for flourless chocolate cake with an easy to make raspberry sauce.
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