Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, flourless chocolate cake with raspberries and cream. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Flourless chocolate cake with raspberries and cream is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Flourless chocolate cake with raspberries and cream is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook flourless chocolate cake with raspberries and cream using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Flourless chocolate cake with raspberries and cream:
- Get 8 oz chopped dark 70% chocolate
- Make ready 8 oz salted butter
- Prepare 3/4 cup granulated sugar
- Prepare 1/4 cup light brown sugar
- Make ready 6 large eggs
- Make ready 1/2 cup cocoa powder
- Make ready 1 tablespoon vanilla extract
- Get 1/2 teaspoon salt
- Get Icing sugar for dusting
Every bite is smooth, fudgy, and simply decadent. You can serve the cake as is, or top it with ice cream or whipped cream. I topped mine with raspberries, and I loved the fresh tang of the berries. This cake delivers a combination of green tea and white chocolate that tastes like Green Tea Latte.
Steps to make Flourless chocolate cake with raspberries and cream:
- Preheat oven to gas mark 3/170c. Butter and greaseproof paper a 23x5cm circular spring form cake tin.
- Put the chocolate, butter and salt in a heatproof bowl and melt over a saucepan of water. Stir until melted. Add vanilla essence and half of the cocoa powder.
- In another bowl beat the eggs and sugar with an electric whisk until light and thickened (8-10mins).
- Fold melted chocolate mixture into egg mixture until evenly combined.
- Pour mixture into the prepared tin and bake for 1hr 25mins. Remove cake from oven and cook on rack in the tin. It will sink!
- When cool, remove from tin and dust with icing sugar and remaining cocoa powder.
- Full centre (where it has sunk) with whipped cream or creme crèche and fresh berries.
You can also use whatever green tea sponge cake you'd like the mousse is delicious on its own. It includes flavors such as vanilla bean, chocolate, peanut, coconut, raspberry, and pistachio. Instead of serving with whipped cream I put a few fresh raspberries on the side and the taste combination was excellent and it looked really beautiful served with them. Unsweetened cocoa powder plus melted bittersweet chocolate contribute to the intense chocolate flavor. The texture of the cake is dense and luscious, like classic chocolate cake meets fudge.
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