Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, flourless chocolate cake with macerated raspberry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Flourless Chocolate Cake with Macerated Raspberry is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Flourless Chocolate Cake with Macerated Raspberry is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Get 100 g dark (70%) chocolate, chopped
- Prepare 70 g butter
- Take 1 tbs Frangelico
- Take 2 eggs, at room temperature, separated
- Get 1/2 cup brown sugar
- Take 120 g hazelnut meal
- Prepare Pinch salt
- Make ready 1 tbsp cocoa powder
- Prepare Macerated Raspberries
- Prepare 100 g raspberry
- Take 2 tbsp sugar
- Prepare 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’s going to wrap this up for this exceptional food flourless chocolate cake with macerated raspberry recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
