Recipe for flourless chocolate cake with vanilla cream and raspberry coulis
May 28th, 2015
Next time you’re entertaining guests and need to whip together an impressive dessert, try the following for an undeniably delicious dish.
This rich dark chocolate cake, served with sweet and creamy companions, will have everyone asking for the recipe. And don’t be surprised if you find them whipping out their smartphones to take a few quick foodie photos for Instagram too.
This dish has been my go-to desert for almost any occasion, ever since I first tried it, and it continues to impress anybody who gives it a taste.
And because it’s gluten free, this dish can even be enjoyed by those who normally have to turn down cake (which is unimaginably painful).
Ingredients:
Cake
- 300g Dark Chocolate
- 1/2 Dozen Eggs
- 175g Brown Sugar
- 175g Unsalted Butter
- 100g Almond Meal
- 50ml Hazelnut Liqueur
- Icing sugar for dusting over cake
Vanilla Cream & Raspberry Coulis
- 300ml Pouring Cream
- 25ml Vanilla Essence
- 350g Frozen Raspberries
- 50ml Water
- 100g Caster Sugar
Method:
Cake
- Preheat oven to 180°C and melt butter and chocolate over a saucepan.
- Add almond meal, brown sugar and hazelnut liqueur to a large bowl and whisk in 6 eggs.
- Add the melted chocolate mixture to the bowl and continue to mix until smooth and well combined.
- Line a medium sized baking tin with baking paper and fill with the cake mixture.
- Cover tin with aluminium foil and place in the oven for 35-40 minutes.
- Remove the foil and let cool, eventually transferring to a refrigerator to allow the cake to set.
Raspberry Coulis
- Heat and stir water and caster sugar in a saucepan until the sugar has completely dissolved.
- Place the syrup in a blender with the thawed raspberries and mix into a thick puree.
- Strain the puree through a sieve and prepare to be served alongside the cake.
Vanilla Cream
- Whip the cream and vanilla essence together until cream is thick and ready to be served.
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