Flourless chocolate raspberry CakeFrom midgelet 8 years ago
- 12 ounces dark chocolate, chopped shopping list
- 3/4 cup butter, cut into chunks shopping list
- 6 large eggs shopping list
- 1 cup packed dark brown sugar shopping list
- 1/2 cup Chambord ( raspberry ) liqueur, divided shopping list
- 1 teaspoon kosher salt shopping list
- 1 cup chilled heavy whipping cream shopping list
- chopped toasted hazelnuts for garnish shopping list
- fresh raspberries for garnish shopping list
How to make it
- Preheat oven to 350F degrees.
- Butter 9-inch springform pan.
- Line bottom with parchment paper.
- Wrap outside of pan tightly with 3 layers of heavy-duty foil.
- Combine chocolate and butter in medium metal bowl.
- Set bowl over saucepan of simmering water.
- Whisk until mixture is melted and smooth.
- Remove bowl from over water.
- Whisk eggs, brown sugar and 1/4 cup Chambord in large bowl to blend.
- Add chocolate mixture and whisk until smooth.
- Stir in kosher salt.
- Transfer batter to prepared pan.
- Place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Place in oven and tent springform pan loosely with foil.
- Bake until cake is just set in center and top is almost dry to touch (about 1 1/2 hours).
- Do not overbake
- Remove cake from roasting pan.
- Remove foil from top and outside of pan.
- Cool cake in pan on rack.
- Chill cake until cold, about 3 hours.
- Using mixer, beat whipping cream and remaining 1/4 cup
- Chambord in medium bowl until soft peaks form.
- Run knife around pan sides to loosen cake.
- Release pan sides.
- Cut cake into wedges.
- Transfer to plates and top with whipped cream, and sprinkle with chopped toasted hazelnuts.and fresh raspberries
People Who Like This Dish 6
The Cookmidgelet Eastern, USA
The Rating4 people
Yum. This sounds really, really, really good. Great post my friend and a high 5.chefmeow in Garland loved it
Love Chambord, this just sounds so elegant and divine!juels in Clayton loved it
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