Chocolate and raspberry pudding cake

Chocolate and raspberry pudding cake

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Chocolate and raspberry pudding cake

The ingredient of Chocolate and raspberry pudding cake

  1. 5 eggs, separated
  2. 3/four cup caster sugar
  3. 250g dark chocolate, melted
  4. 1 1/four cups hazelnut meal (floor hazelnuts)
  5. 1 cup frozen raspberries
  6. Double cream, to serve
  7. 150g dark chocolate, chopped
  8. 1/three cup thickened cream

The instruction how to make Chocolate and raspberry pudding cake

  1. Preheat oven to 170u00b0C/150u00b0C fan-compelled. Grease a 6cm-deep, 20cm (base) round springform cake pan. Line base and facet with baking paper.
  2. Using an electric powered mixer, beat egg yolks and half of cup sugar together till thick and creamy. Stir in melted chocolate and hazelnut meal.
  3. Using an electric mixer, beat eggwhites until tender peaks shape. Add final sugar, 1 tablespoon at a time, beating till company peaks shape. Fold 1/2 the eggwhite aggregate into chocolate combination. Gently fold in last eggwhite mixture. Fold in raspberries. Pour into organized pan. Bake for 1 hour or until a skewer inserted into the centre has wet crumbs clinging. Cool completely in pan.
  4. Make ganache: Place chopped chocolate and cream in a saucepan over low warmness. Cook, stirring, for 3 to four minutes or until clean. Place cake on plate. Top with ganache. Serve with cream.

Nutritions of Chocolate and raspberry pudding cake

fatContent: 554.002 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 54 grams carbohydrates
fibreContent: 49 grams sugar
proteinContent:
cholesterolContent: 10 grams protein
sodiumContent: 147 milligrams cholesterol

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