How To make Flourless Chocolate Chambord Cake
10 oz Semisweet chocolate; chopped
Or 1 2/3 cup chocolate chips 2 oz Unsweetened chocolate;
-chopped 3/4 c Unsalted butter
Cut into 12 pieces 1/3 c Water
6 Eggs
1 c Granulated sugar
1 ts Vanilla extract
3 tb Chambord
Or other raspberry liqueur Sweetened whipped cream Recipe by: Midwest Living, December 1994 Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the prepared pan. Place the pan in a shallow baking pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently. The cake should feel firm all over, except in the center. Remove the springform pan to a wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but leave the cake in the pan until completely cool. Remove the cake from the pan. Cover and chill for 6 to 48 hours. Serve with whipped cream. Store in the refrigerator. Note: This fudgy cake will dip in the center after it is baked. Disguise this by filling the center with whipped cream and fruit, if you like. Recipe from The Sandpiper restaurant near Holland, Michigan. Penny Halsey -----
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Chocolate Raspberry Cream Cake | Cake Decorating || Frau Home Baker
A perfect cake for your coffee and tea time. This cake has the balance between sweetness, creaminess, sourness and bitterness. Trust me, you wouldn't stop at 1 slice only. :-)
Ingredients:
1 cup whipping cream
1 1/2 tbsp icing sugar
200 grams raspberries
chocolate cake
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How to Make Godiva Raspberry Chocolate Torte with Raspberry Glaze! | Pak Food NYC
Directions:
1. Heat oven to 375 F. Grease bottom and side of pan.
2. Place butter in medium microwave-safe bowl; microwave until melted (bowl will be hot).
3. Empty flourless Torte Mix into melted butter; stir until blended. Microwave 20 seconds. Add eggs; stir 1 minute until very well blended. Pour into pan and spread evenly. Place pan on baking sheet.
4. Bake 26-28 minutes or until top is dry. Cool 30 minutes. Run knife around side of pan to loosen. Refrigerate 2 hours or until completely cooled. Place serving plate upside down over pan; turn plate and pan over and press down on center of pan. Carefully peel bottom of pan off cake.
5. Cut off one end of Raspberry Glaze pouch (do not microwave). Squeeze glaze over torte. Spread glaze to edge of torte. Refrigerate until serving.
ENJOY!
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A deliciously rich and moist four-layered Chocolate Raspberry Cake is the perfect decadent dessert for any special occasion. Four layers of dark chocolate cake, creamy chocolate frosting, and a luscious raspberry filling. The entire cake is frosted with a silky ganache that envelops this gorgeous masterpiece. It is pure indulgence!
Italian Flourless Chocolate Torte Torta Caprese - Food Wishes
If you’re looking for a deliciously decadent, yet very easy to make chocolate desert for your special someone on Valentine’s Day, this is flourless, Torta Caprese, might be just the thing. Enjoy!
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You can also find more of Chef John’s content on Allrecipes:
Flourless Chocolate Torte
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This chocolate raspberry mousse cake has the perfect balance of tart and sweet! Its moist chocolate cake layers are filled with fluffy chocolate mousse, tart raspberry jam, and is studded with fresh raspberries.
Get the recipe here:
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