Hello everybody, I 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. For mine, I’m gonna 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 on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Flourless Chocolate Cake with Macerated Raspberry is something that I’ve loved my entire life. They’re fine and they look fantastic.

Use Code GUYFAWKES At Checkout - Limited Time Only. Butter the sides of the pan, or you can coat the sides with non-stick cooking spray, and dust with cacao (or cocoa) powder. Place the chocolate and butter in a large bowl over a pan of simmering water until melted.

To get started with this particular recipe, we have to first prepare a few components. You can have 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:

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

Rich, fudgy and so indulgent, just a small sliver will send you straight to chocolate heaven. The whipped cream on top is a delicious complement to the richness of the cake. Place the butter, chocolate and coffee in a heatproof bowl and set over a pan of barely simmering water, stirring occasionally until combined and melted. Flourless Chocolate Cake with Raspberry Sauce is one of my all-time favorite desserts to make and to serve.

Steps 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.

It is rich, creamy, and intensely chocolate! If you've had flourless chocolate cake before, then you know that it has a mousse-like texture and is really not at all like cake. This Flourless Chocolate Cake with Raspberry Glaze is light, airy, chocolaty and super easy to make. The addition of the raspberry glaze adds a nice extra fruity sweetness. Finish it off with whipped cream and fresh berries and you'll have one spectacular dessert that will have your guests ooing and ahhing!

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