Best 6 Flourless Chocolate Cake With Marzipan And Raspberries Recipes

FLOURLESS CHOCOLATE CAKE WITH MARZIPAN AND RASPBERRIES

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.

EASY FLOURLESS CHOCOLATE CAKE

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.

FLOURLESS CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of an 8 inch springform pan with parchment paper. Butter the sides of the pan, or coat with non-stick cooking spray, and dust with cacao powder (or cocoa).
• Break the chocolate pieces into small pieces, as uniform in size as possible. Place in a large bowl, add the butter, and microwave in 30 second increments. Stir after each 30 second heating, until all of the chocolate is melted, mixed with the butter, and smooth.
• Beat the eggs and sugar (or honey + cacao powder) using a stand mixer or hand mixer until light and bubbly. The egg mixture will nearly double in volume when beaten. Gently fold the beaten egg mixture into the chocolate a little bit at a time, carefully trying not to burst all of the bubbles. Add in portions of the egg mixture until fully incorporated to the chocolate.
• Mash the fresh raspberries with the back of a spoon, only partially breaking them up. Stir cacao powder in just enough to coat the mashed raspberries, then gently add into the cake mixture. Only stir the raspberries enough that they are distributed throughout the cake batter.
• Transfer to the springform pan and bake at 325 degrees F (162 degrees C) for 40-45 minutes or until the center of the cake is only slightly jiggly but firm to the touch. Allow to cool to room temperature, then refrigerate for at least two hours before serving. Top with more raspberries and confectioners sugar, if desired.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• FOR SAUCE:
• Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
• FOR CAKE:
• Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
• Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
• Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
• Serve with sauce and fresh berries.

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE

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.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.