Hi, I’m Joana. Today, I’m gonna show you how to make flourless chocolate cake with macerated raspberry recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna 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 recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Flourless Chocolate Cake with Macerated Raspberry is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first 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:
- Make ready 100 g dark (70%) chocolate, chopped
- Make ready 70 g butter
- Get 1 tbs Frangelico
- Take 2 eggs, at room temperature, separated
- Make ready 1/2 cup brown sugar
- Make ready 120 g hazelnut meal
- Get Pinch salt
- Make ready 1 tbsp cocoa powder
- Prepare Macerated Raspberries
- Make ready 100 g raspberry
- Take 2 tbsp sugar
- Prepare 2 tbsp white
- Prepare 1 tbsp rose water
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 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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