Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, flourless chocolate cake with macerated raspberry. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Flourless Chocolate Cake with Macerated Raspberry is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Flourless Chocolate Cake with Macerated Raspberry is something which I have loved my whole life. They are nice and they look fantastic.

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