Hi, I’m Jane. Today, I will show you a way to make flourless chocolate cake with macerated raspberry recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to 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 popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Flourless Chocolate Cake with Macerated Raspberry is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have flourless chocolate cake with macerated raspberry using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry:
- Get 100 g dark (70%) chocolate, chopped
- Get 70 g butter
- Prepare 1 tbs Frangelico
- Take 2 eggs, at room temperature, separated
- Prepare 1/2 cup brown sugar
- Make ready 120 g hazelnut meal
- Prepare Pinch salt
- Make ready 1 tbsp cocoa powder
- Make ready Macerated Raspberries
- Take 100 g raspberry
- Make ready 2 tbsp sugar
- Make ready 2 tbsp white
- Make ready 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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