Steps to Prepare Speedy Flourless Chocolate Cake with Macerated Raspberry

Flourless Chocolate Cake with Macerated Raspberry

Flourless Chocolate Cake with Macerated Raspberry is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Flourless Chocolate Cake with Macerated Raspberry is something that I have loved my entire life. They are fine and they look fantastic.

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, flourless chocolate cake with macerated raspberry. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

To begin 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.

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The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry :

  1. Prepare 100 g of dark (70%) chocolate, chopped.
  2. Make ready 70 g of butter.
  3. Make ready 1 tbs of Frangelico.
  4. Make ready 2 of eggs, at room temperature, separated.
  5. Prepare 1/2 cup of brown sugar.
  6. Get 120 g of hazelnut meal.
  7. Prepare Pinch of salt.
  8. Prepare 1 tbsp of cocoa powder.
  9. Make ready of Macerated Raspberries.
  10. Take 100 g of raspberry.
  11. Get 2 tbsp of sugar.
  12. Get 2 tbsp of white wine.
  13. Make ready 1 tbsp of rose water.

Steps to make Flourless Chocolate Cake with Macerated Raspberry :

  1. To make the macerated raspberries, combine all ingredients and place in the fridge for an hour..
  2. Preheat the oven to 160°C. Grease a 4.5 inch springform cake pan and line the base and side with baking paper..
  3. Melt chocolate and butter together in microwave. Stir in a pinch of salt and liqueur, then set aside to cool..
  4. 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..
  5. 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..
  6. Remove from oven and cool completely before removing from pan..
  7. Once cooled, turn into plate and top with macerated raspberries and serve immediately..
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