Delicious Flourless Cake Recipe

Try this dark chocolate raspberry cake recipe as easy summer dessert!

This flourless cake recipe happens to be my favorite easy summer dessert. I love this cake for its combinations of tastes. The sweet meringue with the bitterness of the chocolate harmonizes perfectly with the sour raspberries, making this chocolate raspberry cake recipe one of the best.

flourless cake recipe If you are looking for easy summer desserts, then this cake is one of them. It might look complicated but in reality it is easy to make.

Best of all you can prepare the meringue layers ahead of time and freeze them. Once you have the layers, all you have to do is melt chocolate, whip some whipping cream and wash some berries.

If you don’t have many raspberries, you could also add some blueberries or red currants.

This chocolate raspberry cake recipe calls for cream of tartar, which stabilizes the egg whites and increases their heat tolerance and volume.

If you cannot buy cream of tartar in your store then you can substitute it with white vinegar (5%) (In the same ratio as cream of tartar, generally 1/8 teaspoon per egg white).

This cake can also be made in the winter with frozen raspberries. I use this chocolate raspberry cake recipe usually for my birthday in December.

One downside is that it should be eaten in one day since the whipping cream will eventually soak through the meringue layers. But I wouldn’t worry too much. This cake tastes so good that a family of 4 can eat it in one day.

Have fun with this delicious flourless cake recipe.

Flourless Cake Recipe

For the cake:
• 4 large egg whites
• ¼ teaspoon of cream of tartar
• 1.5 cup of sugar (300 g)
• 2.75 cup of heavy whipping cream (440 ml)
• 3.5 oz (100 g) of fine quality bittersweet chocolate (I use Lindt)
• 2 packs of Dr. Oetker Whip it (stabilizer for whipping cream)
• 1.5 cup of sour cream (375 ml)
• 1 teaspoon vanilla extract
• 6 cups of fresh raspberries (750 ml)
• 25 g coconut fat (0.9 oz) (palmin in Germany or Copha, part of Peerless)

Preheat the oven to 120°C (250°F)

Prepare the meringue layers:
• Line two baking sheets with parchment paper and trace two 30cm (12 inch) circles onto the paper. You can use a dinner plate to do that
• Whip the egg whites with the cream of tartar until soft peaks form. Add 1 cup of sugar (200 g) gradually to the whites and beat the meringue until if holds stiff peaks.
• Transfer the meringue into a pastry bag fitted with a wide plain round tip. If you don’t have a round tip, you can use a bigger star tip.
• Pipe the meringue into the prepared circles, starting on the outside edge and work your way to the middle. Smooth the meringues with a long metal spatula or a knife. If you don’t want to use a pastry bag, you can make the circles by spreading the meringue freehand with a spatula.
• Bake the meringues in the oven for 30 minutes and then switch their position and bake for another 30 minutes. The baking time may be longer if it is humid. The meringues should be crispy.
• Cool the meringues and peel off the paper.

Prepare the chocolate sauce:
• Pour boiling water to a cooking pot on medium heat and place a smaller pot inside. The smaller pot should not touch the water. Place the chocolate and the coconut fat into the smaller cooking pot and while cooking the water, melt the chocolate.
• If you don’t have coconut fat, you can bring ¼ of a cup (65 ml) of whipping cream to boil, add the chocolate to it and stir until the chocolate melts.

Prepare the cake:
• Spread the chocolate onto the meringue layers, leaving 1 cm (1/2 inch) border.
• Chill the layers until the chocolate hardens.

Set up the cake:
• Whip the whipping cream with the stabilizer and the remaining sugar until it holds stiff peaks.
• Smear 1.5 cup (375 ml) of the whipped cream onto one meringue-chocolate layer, mounding it at the edge and arrange half of the raspberries onto it. Cover it with the second layer; frost the top and the sides with the remaining whipped cream. If you like, you can arrange the other half of the raspberries on the whole top surface of the cake or just at the edge.
• If you choose to place the raspberries on the edge, then add some loose fruits as deco around the cake.
• Chill the cake for at least 2 hours, up to 8 hours.
• To serve, cut the cake with a serrated or an electric knife.

Enjoy this flourless cake recipe

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