Recipe of Perfect Flourless chocolate cake with raspberries and cream

Flourless chocolate cake with raspberries and cream.

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, flourless chocolate cake with raspberries and cream. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Flourless chocolate cake with raspberries and cream is one of the most favored of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Flourless chocolate cake with raspberries and cream is something that I've loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have flourless chocolate cake with raspberries and cream using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Flourless chocolate cake with raspberries and cream:

1. {Take 8 oz of chopped dark 70% chocolate.
2. {Make ready 8 oz of salted butter.
3. {Make ready 3/4 cup of granulated sugar.
4. {Take 1/4 cup of light brown sugar.
5. {Get 6 of large eggs.
6. {Make ready 1/2 cup of cocoa powder.
7. {Take 1 tablespoon of vanilla extract.
8. {Take 1/2 teaspoon of salt.
9. {Prepare of Icing sugar for dusting.

Instructions to make Flourless chocolate cake with raspberries and cream:

1. Preheat oven to gas mark 3/170c. Butter and greaseproof paper a 23x5cm circular spring form cake tin..
2. Put the chocolate, butter and salt in a heatproof bowl and melt over a saucepan of water. Stir until melted. Add vanilla essence and half of the cocoa powder..
3. In another bowl beat the eggs and sugar with an electric whisk until light and thickened (8-10mins)..
4. Fold melted chocolate mixture into egg mixture until evenly combined..
5. Pour mixture into the prepared tin and bake for 1hr 25mins. Remove cake from oven and cook on rack in the tin. It will sink!.
6. When cool, remove from tin and dust with icing sugar and remaining cocoa powder..
7. Full centre (where it has sunk) with whipped cream or creme crèche and fresh berries..

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