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.
INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES
Provided by Food Network
Yield 6 small cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.
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-RASPBERRY CAKES
140 cal, 3 g pro, 11 g carb, 11 g fat, 4 g sat fat, 53 mg chol, 2 g fiber, 80 mg sodium From MSN. I haven't made these yet, but I will soon. I have a nephew who isn't allowed to eat gluten, so hopefully he'll love these.
Provided by BurtonFanatic
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
- Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
- In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
- Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.
Nutrition Facts : Calories 70, Fat 6, SaturatedFat 3.4, Cholesterol 46.5, Sodium 20.5, Carbohydrate 5.2, Fiber 2.9, Sugar 0.4, Protein 3.4
EASY FLOURLESS CHOCOLATE CAKE
This will impress any guests you entertain and you don't have to tell them how easy it was! Serve with chocolate ganache and raspberry sauce. I used recipes I found here on Allrecipes.com for chocolate ganache (by INGRIDEVOGEL) and raspberry sauce (by The_Tattooed_Chef). The raspberry sauce complements all that chocolate and makes the cake moist. Both of these recipes are easy, simple, and exceptional as well.
Provided by level01
Categories Desserts Cakes Holiday Cake Recipes
Time 10h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
- Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
- Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
- Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
- Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.
Nutrition Facts : Calories 596.7 calories, Carbohydrate 49.6 g, Cholesterol 211.7 mg, Fat 43.7 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 25.4 g, Sodium 55.4 mg, Sugar 47 g
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