Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, flourless chocolate cake with macerated raspberry. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Flourless Chocolate Cake with Macerated Raspberry. Melt chocolate and butter together in microwave. Stir in a pinch of salt and liqueur, then set aside to cool.
Flourless Chocolate Cake with Macerated Raspberry is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s 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 wonderful.
To get started with this recipe, we must prepare a few components. You can have 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
- Get 70 g butter
- Take 1 tbs Frangelico
- Prepare 2 eggs, at room temperature, separated
- Prepare 1/2 cup brown sugar
- Prepare 120 g hazelnut meal
- Get Pinch salt
- Prepare 1 tbsp cocoa powder
- Make ready Macerated Raspberries
- Make ready 100 g raspberry
- Make ready 2 tbsp sugar
- Prepare 2 tbsp white wine
- Make ready 1 tbsp rose water
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. Complete title: (Almost) Flourless Chocolate Cake w/ Raspberry Puree, Vanilla Ice Cream & Soft Cream. In the top of a double boiler, heat the chocolate over simmering water.
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.
Decorate with some fresh raspberries, if you like… This is such a delicious cake, and not just for those with a gluten intolerance. If you have some raspberry purée left you can spoon it over the cake just before eating. This luscious chocolate cake is made without flour, resulting in a rich truffle-like torte. The key to its intensity and flavor lies in the quality of the few The brightness and acidity of the raspberry coulis balances the richness of the cake, while cooling whipped cream smooths out the flavors, allowing you. This fully grown-up cake combines the luxury of dark chocolate and the sharpness of raspberries - a perfect marriage.
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