Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, flourless chocolate cake with macerated raspberry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Flourless Chocolate Cake with Macerated Raspberry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Flourless Chocolate Cake with Macerated Raspberry is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook flourless chocolate cake with macerated raspberry using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Flourless Chocolate Cake with Macerated Raspberry:
- Take 100 g dark (70%) chocolate, chopped
- Prepare 70 g butter
- Take 1 tbs Frangelico
- Make ready 2 eggs, at room temperature, separated
- Prepare 1/2 cup brown sugar
- Take 120 g hazelnut meal
- Make ready Pinch salt
- Get 1 tbsp cocoa powder
- Make ready Macerated Raspberries
- Make ready 100 g raspberry
- Prepare 2 tbsp sugar
- Get 2 tbsp white wine
- Prepare 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 crumb.
- Remove from oven and cool completely before removing from pan.
- Once cooled, turn into plate and top with macerated raspberries and serve immediately.
So that is going to wrap this up for this exceptional food flourless chocolate cake with macerated raspberry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
