Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, flourless chocolate cake with macerated raspberry. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Flourless Chocolate Cake with Macerated Raspberry is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Flourless Chocolate Cake with Macerated Raspberry is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Take 100 g dark (70%) chocolate, chopped
- Make ready 70 g butter
- Get 1 tbs Frangelico
- Take 2 eggs, at room temperature, separated
- Prepare 1/2 cup brown sugar
- Prepare 120 g hazelnut meal
- Make ready Pinch salt
- Make ready 1 tbsp cocoa powder
- Take Macerated Raspberries
- Make ready 100 g raspberry
- Make ready 2 tbsp sugar
- Get 2 tbsp white wine
- Get 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 it up for this exceptional food flourless chocolate cake with macerated raspberry recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
