Chocolate Framboise Cake (Grain-Free)

Chocolate Framboise Cake (Grain-Free) might be just the side dish you are searching for. One portion of this dish contains approximately 8g of protein, 37g of fat, and a total of 529 calories. This recipe serves 10 and costs $2.83 per serving. It is brought to you by Deliciously Organic. Head to the store and pick up raw honey, unsweetened cocoa powder, raspberries, and a few other things to make it today. This recipe is liked by 6 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, you might also like recipes such as Chocolate Chestnut Mousse Cake (Grain Free, Paleo, Dairy Free), Chocolate Beetroot Cake with Maple Cream Cheese Frosting {gluten-free, grain-free}, and Grain Free Chocolate Chip Cookies – Day 20 Grain-Free Challenge.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F and adjust rack to middle position. Butter a 9-inch round springform pan. Line the bottom of the pan with parchment paper and spread another thin layer of butter over parchment paper (this will ensure the cake comes completely out of the pan). Place the butter and chocolate in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Cool for 5 minutes. Whisk in the cocoa powder, Framboise, and vanilla and set aside.In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and sea salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture fold them together with a rubber spatula. Pour the batter into the buttered pan and bake for 30-35 minutes, until just barely set in the center. Cool for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Whisk in the framboise and vanilla. Cool for 10 minutes and spread over just the top of the cake.Toss the berries gently with the honey and cassis. Let the fruit mixture sit for 10 minutes. Top the cake with the berries and serve.

 

Step by step:

1. Preheat the oven to 350 degrees F and adjust rack to middle position. Butter a 9-inch round springform pan. Line the bottom of the pan with parchment paper and spread another thin layer of butter over parchment paper (this will ensure the cake comes completely out of the pan).

2. Place the butter and chocolate in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Cool for 5 minutes.

3. Whisk in the cocoa powder, Framboise, and vanilla and set aside.In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and sea salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume.

4. Pour the chocolate mixture into the egg mixture fold them together with a rubber spatula.

5. Pour the batter into the buttered pan and bake for 30-35 minutes, until just barely set in the center. Cool for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth.

6. Whisk in the framboise and vanilla. Cool for 10 minutes and spread over just the top of the cake.Toss the berries gently with the honey and cassis.

7. Let the fruit mixture sit for 10 minutes. Top the cake with the berries and serve.

Nutrition Information:

covered percent of daily need