Recipe of Award-winning Flourless Chocolate Cake with Macerated Raspberry

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, flourless chocolate cake with macerated raspberry. It is one of my favorites. This time, I am going to make it a bit unique. 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’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Flourless Chocolate Cake with Macerated Raspberry is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this 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. Make ready 1 tbs Frangelico
4. Make ready 2 eggs, at room temperature, separated
5. Take 1/2 cup brown sugar
6. Take 120 g hazelnut meal
7. Get Pinch salt
8. Take 1 tbsp cocoa powder
9. Make ready Macerated Raspberries
10. Take 100 g raspberry
11. Get 2 tbsp sugar
12. Make ready 2 tbsp white wine
13. Prepare 1 tbsp rose water

Instructions 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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