Chocolate And Raspberry Pudding Cake

By Liz Macri

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Enjoy a fivestar cake with this Chocolate and raspberry pudding recipe.

All you have to do is throw all your ingredients of Chocolate And Raspberry Pudding Cake

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

The instruction how to make Chocolate And Raspberry Pudding Cake

  1. Preheat oven to 170u00b0C/150u00b0C fan-forced. Grease a 6cm-deep, 20cm (base) round springform cake pan. Line base and side with baking paper.
  2. Using an electric mixer, beat egg yolks and 1/2 cup sugar together until thick and creamy. Stir in melted chocolate and hazelnut meal.
  3. Using an electric mixer, beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until firm peaks form. Fold half the eggwhite mixture into chocolate mixture. Gently fold in remaining eggwhite mixture. Fold in raspberries. Pour into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan.
  4. Make ganache: Place chopped chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. 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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