My recipe for a delicious Chocolate Almond Raspberry Cake thats also gluten free
My recipe for a delicious Chocolate Almond Raspberry Cake thats also gluten free
by mariascorner64
1 Comment
mariascorner64
**Ingredients:**1 cup (4.4 oz.) almond flour1 cup (4.4 oz.) good quality dark chocolate (I used Godiva Bittersweet 73% Cacao)1 stick unsalted butter1/2 cup sugar3 large eggs separated powdered sugar for dusting1 cup fresh raspberries1 spoon of rum (optional)
**Directions:**Grease 9 inches round baking pan (you can use a springform pan) and preheat the oven to [320ºF.Place](http://320of.place/) the chocolate, broken up, in a glass bowl, set over a pot of simmering water (keep stirring while it is melting). When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt. Then add the sugar, yolks (when not hot), rum and the almond flour. Mix everything well to combine. In a separate bowl, whip the egg whites and fold the whites gently through the chocolate and almond batter. Pour the batter into the cake pan, smooth over the top and bake for approximately 40 minutes. Check with a wooden tooth pick if ready (don’t keep too long in the oven in order to keep this cake soft and moist). Let cool completely in the pan before serving.Dust with powdered sugar, add fresh raspberries, cut into small pieces, and enjoy!
For full cooking instructions of recipe visit my youtube channel.
1 Comment
**Ingredients:**1 cup (4.4 oz.) almond flour1 cup (4.4 oz.) good quality dark chocolate (I used Godiva Bittersweet 73% Cacao)1 stick unsalted butter1/2 cup sugar3 large eggs separated powdered sugar for dusting1 cup fresh raspberries1 spoon of rum (optional)
**Directions:**Grease 9 inches round baking pan (you can use a springform pan) and preheat the oven to [320ºF.Place](http://320of.place/) the chocolate, broken up, in a glass bowl, set over a pot of simmering water (keep stirring while it is melting). When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt. Then add the sugar, yolks (when not hot), rum and the almond flour. Mix everything well to combine. In a separate bowl, whip the egg whites and fold the whites gently through the chocolate and almond batter. Pour the batter into the cake pan, smooth over the top and bake for approximately 40 minutes. Check with a wooden tooth pick if ready (don’t keep too long in the oven in order to keep this cake soft and moist). Let cool completely in the pan before serving.Dust with powdered sugar, add fresh raspberries, cut into small pieces, and enjoy!
For full cooking instructions of recipe visit my youtube channel.