Recipe

Flourless Chocolate Raspberry Cake Recipe

	Midgelet / All my dishes 9 months, 3 weeks ago worth all the effort for this fabulous flourlesscake May want to tint the whipped cream pink for Valentines Prep:20m Cook:90m Servings:8	Midgelet
	cakes chocolate raspberry sweet flourless

Does this look good? Yeah! / Nope

Fans

juels

crabhappyc

chefmeow

gapeach55

Ingredients

12 ounces dark chocolate, chopped

3/4 cup butter, cut into chunks

6 large eggs

1 cup packed dark brown sugar

1/2 cup Chambord ( raspberry ) liqueur, divided

1 teaspoon kosher salt

1 cup chilled heavy whipping cream

chopped toasted hazelnuts for garnish

fresh raspberries for garnish

Directions

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

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Comments

chefmeow 9 months, 3 weeks ago said:
Yum. This sounds really, really, really good. Great post my friend and a high 5.

larkspur 9 months, 3 weeks ago said:
Looks delicious, I will have to try this one!!

juels 9 months, 3 weeks ago said:
Love Chambord, this just sounds so elegant and divine!

jolielives 2 months ago said:
REMINDS ME OF MY YOUNGER DAYS IN AUSTRIA WHEN I FIRST HAD A TRIST THREESOME WITH SKIING, CHOCOLATE & RASPBERRIES. THANKS FOR THE MEMORIES & THE SHARE. I'D GIVE YOU 10 FORKS BUT THEN I'D HAVE NONE TO EAT WITH. SO I HOPE YOU'RE OK WITH ME LEAVING YOU 5 & ME KEEPING FIVE. 2 FOR MY EYES WHICH ARE BIGGER THAN MY TUMMY, MY 2 HANDS & MY MOUTH, WHICH WILL NEVER LET GO OF THE FORK ONCE IT'S HAD A TASTE OF YOUR FABULOUS PIE. THANK YOU, THANK YOU.
JOLIE LIVES

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