Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, flourless chocolate cake with macerated raspberry. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Flourless Chocolate Cake with Macerated Raspberry is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Flourless Chocolate Cake with Macerated Raspberry is something which I’ve loved my whole life.
Flourless Dark Chocolate Cake with Macerated Raspberries. 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!
To get started with this recipe, we must prepare a few ingredients. You can cook 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
- Prepare 70 g butter
- Get 1 tbs Frangelico
- Take 2 eggs, at room temperature, separated
- Make ready 1/2 cup brown sugar
- Prepare 120 g hazelnut meal
- Get Pinch salt
- Get 1 tbsp cocoa powder
- Take Macerated Raspberries
- Prepare 100 g raspberry
- Get 2 tbsp sugar
- Make ready 2 tbsp white wine
- Take 1 tbsp rose water
It is very easy to make and your family and friends will think you. This gluten-free, flourless chocolate cake is dense, moist and bursting full of wood-fired flavor. Raspberries are delicious in sweet and savory dishes alike, as well as incredibly nutritious. This luscious chocolate cake is made without flour, resulting in a rich truffle-like torte.
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 crumb.
- Remove from oven and cool completely before removing from pan.
- Once cooled, turn into plate and top with macerated raspberries and serve immediately.
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. 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. A rich and dense flourless chocolate-Nutella cake studded with fresh raspberries. This truffle-like cake is so incredible you'll never miss the flour!
So that’s going to wrap it up for this special food flourless chocolate cake with macerated raspberry recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
