Must Know Flourless Chocolate Cake With Macerated Raspberry Article

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Flourless Chocolate Cake with Macerated Raspberry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Flourless Chocolate Cake with Macerated Raspberry is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it's quick, it tastes yummy. They are fine and they look fantastic. Flourless Chocolate Cake with Macerated Raspberry is something that I've loved my entire life.

Many things affect the quality of taste from Flourless Chocolate Cake with Macerated Raspberry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Flourless Chocolate Cake with Macerated Raspberry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Flourless Chocolate Cake with Macerated Raspberry is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Flourless Chocolate Cake with Macerated Raspberry using 13 ingredients and 7 steps. Here is how you cook it.

For World’s Chocolate Day !

Ingredients and spices that need to be Get to make Flourless Chocolate Cake with Macerated Raspberry:

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

Steps to make 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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