FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
FLOURLESS CHOCOLATE CAKE WITH MARZIPAN AND RASPBERRIES
This recipe is absolutely to die for, and life altering. Combine the ultra creamy cake part with a bittersweet ganache, raspberry jelly and marzipan and you will just fall out of your seat. You will impress your guests and be the hit of any event with this recipe. I promise you. Make this and you will never eat regular restaurant's supposedly flourless chocolate cake again. I hope you enjoy this piece of deliciousness as much as our family has! The ingredients listed are for one layer of the cake. You will have to double the cake ingredients to make the upper and lower levels.
Provided by fuzzypugs
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Pre-heat oven to 325 degrees.
- Butter 9 inch spring foam pan.
- Wrap foil around bottom and 2 inches up on the outsides of pan.
- Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
- Melt over simmering water. Stir until smooth. Remove from water.
- Whisk sugar and eggs in a large bowl to blend.
- Mix in flour.
- Stir in warm chocolate mix.
- Pour batter into pan.
- Repeat previous steps to make second cake.
- pour enough boiling water into pan to come 1/2 inch up the side of the cake.
- Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
- Top bottom cake with layer of marzipan.
- Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
- Glaze cooking directions:.
- Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
- Reduce heat to low and add chocolate, cream and butter.
- Stir until chocolate and mix is smooth.
- Cool until mix thickens but is still pourable about 45 minutes.
- Serve with fresh raspberries on the side and on top.
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Provided by Marlin Kaplan
Categories Cake Coffee Food Processor Chocolate Dessert Bake Wedding Raspberry Chill Bon Appétit Cleveland Ohio Kidney Friendly
Yield Serves 20
Number Of Ingredients 10
Steps:
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
- FOR CAKE:
- Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
- Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
- Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
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FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE RECIPE
From traeger.com
3.2/5 (4)
- When ready to cook, set Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes. Grill: 325 ˚F.
- Spray 8 small ramekins or a 9 inch spring-form pan with nonstick cooking spray. Dust with cocoa powder. Ingredients. 1 As Needed cooking spray. 3 Tablespoon unsweetened cocoa powder.
- In a medium saucepan over low heat, melt the butter. Stir in the chocolate and salt, and whisk until melted. Remove immediately from the heat and stir in the vanilla.
- Combine the eggs and 1-1/2 cups of sugar in the bowl of a stand mixer. Beat on high for 3 to 4 minutes until light and fluffy. Alternatively, use a hand mixer.
- Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).
- Place the pan on the grill grate and bake, about 35 to 40 minutes, or until the top of the cake looks crispy, yet the center is still slightly sticky when a toothpick is inserted in the center.
- For the Raspberry Sauce: Place the raspberries, remaining 2 Tablespoons sugar and lemon juice in a blender or food processor. Blend for 30 seconds, or until a puree is formed.
- Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy! Cooking Notes. Read recipe notes submitted by our community or add your own notes.
FLOURLESS CHOCOLATE CAKE WITH RASPBERRIES RECIPE
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5/5 (20)Total Time 2 hrs 55 minsCategory Cake Recipes, Dessert RecipesCalories 308 per serving
- Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of an 8 inch springform pan with parchment paper. Butter the sides of the pan, or coat with non-stick cooking spray, and dust with cacao powder (or cocoa).
- Break the chocolate pieces into small pieces, as uniform in size as possible. Place in a large bowl, add the butter, and microwave in 30 second increments. Stir after each 30 second heating, until all of the chocolate is melted, mixed with the butter, and smooth.
- Beat the eggs and sugar (or honey + cacao powder) using a stand mixer or hand mixer until light and bubbly. The egg mixture will nearly double in volume when beaten. Gently fold the beaten egg mixture into the chocolate a little bit at a time, carefully trying not to burst all of the bubbles. Add in portions of the egg mixture until fully incorporated to the chocolate.
- Mash the fresh raspberries with the back of a spoon, only partially breaking them up. Stir cacao powder in just enough to coat the mashed raspberries, then gently add into the cake mixture. Only stir the raspberries enough that they are distributed throughout the cake batter.
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