Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, flourless chocolate cake with macerated raspberry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Flourless Chocolate Cake with Macerated Raspberry is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Flourless Chocolate Cake with Macerated Raspberry is something which I have loved my entire life. They are fine and they look fantastic.
Butter the sides of the pan, or you can coat the sides with non-stick cooking spray, and dust with cacao (or cocoa) powder. We need to melt our chocolate next, so break the dark chocolate into small pieces that are all. Pulse the raspberries in a food processor until they are a fine puree.
To get started with this particular recipe, we must prepare a few components. You can cook flourless chocolate cake with macerated raspberry using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry:
- Prepare 100 g dark (70%) chocolate, chopped
- Take 70 g butter
- Prepare 1 tbs Frangelico
- Prepare 2 eggs, at room temperature, separated
- Make ready 1/2 cup brown sugar
- Prepare 120 g hazelnut meal
- Prepare Pinch salt
- Prepare 1 tbsp cocoa powder
- Take Macerated Raspberries
- Prepare 100 g raspberry
- Take 2 tbsp sugar
- Take 2 tbsp white wine
- Get 1 tbsp rose water
Let cake come to room temperature prior to serving. To easily cut cake into slices, dip knife in hot water and wipe clean between cuts. For moist and even baking, this flourless cake is baked in a water bath. A roasting pan works well as the outer pan to hold the 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 crumb.
- Remove from oven and cool completely before removing from pan.
- Once cooled, turn into plate and top with macerated raspberries and serve immediately.
FOR SAUCE: Working in batches, puree raspberries and syrup in processor. 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. I have many low-carb recipes in the blog that you can enjoy whether you are on the ketogenic diet or not! Today's recipe is an unapologetically rich dessert.
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