How to Make Ultimate Flourless Chocolate Cake with Macerated Raspberry

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, flourless chocolate cake with macerated raspberry. 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 popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Flourless Chocolate Cake with Macerated Raspberry is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook 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:

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

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.

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