Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, flourless chocolate cake with raspberries and cream. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Flourless chocolate cake with raspberries and cream is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Flourless chocolate cake with raspberries and cream is something that I’ve loved my entire life.
Chocolate Flourless Cake - Low Carb. Chocolate Flourless Cake is a delectable, rich and chocolaty dessert that you can enjoy even when you are on a low-carb diet! It is creamy and fudgy and great served with a low carb raspberry sauce.
To begin with this recipe, we have to first prepare a few components. You can have flourless chocolate cake with raspberries and cream using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Flourless chocolate cake with raspberries and cream:
- Take 8 oz chopped dark 70% chocolate
- Make ready 8 oz salted butter
- Take 3/4 cup granulated sugar
- Get 1/4 cup light brown sugar
- Take 6 large eggs
- Get 1/2 cup cocoa powder
- Get 1 tablespoon vanilla extract
- Get 1/2 teaspoon salt
- Get Icing sugar for dusting
Every bite is smooth, fudgy, and simply decadent. You can serve the cake as is, or top it with ice cream or whipped cream. I topped mine with raspberries, and I loved the fresh tang of the berries. This cake delivers a combination of green tea and white chocolate that tastes like Green Tea Latte.
Instructions to make Flourless chocolate cake with raspberries and cream:
- Preheat oven to gas mark 3/170c. Butter and greaseproof paper a 23x5cm circular spring form cake tin.
- Put the chocolate, butter and salt in a heatproof bowl and melt over a saucepan of water. Stir until melted. Add vanilla essence and half of the cocoa powder.
- In another bowl beat the eggs and sugar with an electric whisk until light and thickened (8-10mins).
- Fold melted chocolate mixture into egg mixture until evenly combined.
- Pour mixture into the prepared tin and bake for 1hr 25mins. Remove cake from oven and cook on rack in the tin. It will sink!
- When cool, remove from tin and dust with icing sugar and remaining cocoa powder.
- Full centre (where it has sunk) with whipped cream or creme crèche and fresh berries.
You can also use whatever green tea sponge cake you'd like the mousse is delicious on its own. It includes flavors such as vanilla bean, chocolate, peanut, coconut, raspberry, and pistachio. Instead of serving with whipped cream I put a few fresh raspberries on the side and the taste combination was excellent and it looked really beautiful served with them. Unsweetened cocoa powder plus melted bittersweet chocolate contribute to the intense chocolate flavor. The texture of the cake is dense and luscious, like classic chocolate cake meets fudge.
So that is going to wrap it up with this exceptional food flourless chocolate cake with raspberries and cream recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
