Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, flourless chocolate cake with macerated raspberry. It is one of my favorites food recipes. For mine, I’m gonna 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 on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Flourless Chocolate Cake with Macerated Raspberry is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare 100 g dark (70%) chocolate, chopped
- Get 70 g butter
- Prepare 1 tbs Frangelico
- Take 2 eggs, at room temperature, separated
- Take 1/2 cup brown sugar
- Prepare 120 g hazelnut meal
- Take Pinch salt
- Take 1 tbsp cocoa powder
- Get Macerated Raspberries
- Prepare 100 g raspberry
- Make ready 2 tbsp sugar
- Take 2 tbsp white wine
- Make ready 1 tbsp rose water
Stir in a pinch of salt. Flourless Chocolate Cake with Macerated Raspberry. Place the chocolate and butter in a glass measuring cup. Fill a large skillet halfway with water and heat to a slow simmer.
Steps 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.
Place the chocolate and butter in a glass measuring cup. Fill a large skillet halfway with water and heat to a slow simmer. The raspberries will break down and become syrupy the longer they sit. Flourless Chocolate Cake with Macerated Raspberry step by step. To make the macerated raspberries, combine all ingredients and place in the fridge for an hour.
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