Hi, I’m Jane. Today, I will show you a way to prepare flourless chocolate cake with macerated raspberry recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Flourless Chocolate Cake with Macerated Raspberry Recipe
Flourless Chocolate Cake with Macerated Raspberry is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Flourless Chocolate Cake with Macerated Raspberry is something that I’ve loved my entire life.
To be with this recipe, we have to first 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 it.
The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry:
- Prepare 100 g dark (70%) chocolate, chopped
- Take 70 g butter
- Get 1 tbs Frangelico
- Prepare 2 eggs, at room temperature, separated
- Prepare 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
- Prepare 2 tbsp sugar
- Get 2 tbsp white
- Make ready 1 tbsp rose 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 cb.
- Remove from oven and cool completely before removing from pan.
- Once cooled, turn into plate and top with macerated raspberries and serve immediately.
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