Almond & raspberry flourless chocolate cakes
These Almond & Raspberry Flourless Chocolate Cakes offer a rich blend of dark chocolate and almonds, with a hint of raspberry. Easy to prepare, they make a perfect gluten-free dessert for chocolate lovers.
Cook time 25 min
Prep time 15 min
Ingredients:
1/4 cup butter1/4 cup sugar
1 tbsp dry cocoa powder
2 tbsp almonds
1 egg
1 tbsp milk (1% fat)
3/4 cup dark chocolate
2 tbsp light sour cream
Indulge in the rich, decadent flavors of these Almond & Raspberry Flourless Chocolate Cakes. Perfect for chocolate lovers and those who are gluten-free, these cakes are a delightful balance of dark chocolate, almonds, and a hint of raspberry. With simple ingredients and an easy-to-follow recipe, you can create an elegant dessert that will impress your guests or simply satisfy your sweet tooth.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners or grease the tin.
- In a medium-sized microwave-safe bowl, melt the butter and chopped dark chocolate together in 30-second intervals, stirring in between until smooth and well combined.
- Let the mixture cool slightly.
- In another mixing bowl, whisk the egg and sugar together until pale and fluffy.
- Stir in the milk and light sour cream until well combined.
- Sift in the cocoa powder and then add the ground almonds. Mix to combine.
- Gradually fold the melted chocolate and butter mixture into the egg and sugar mixture. Mix until you have a smooth and even batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of the cakes comes out with only moist crumbs.
- Let the cakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, garnish each cake with fresh raspberries, if desired.
- Serve and enjoy your delicious Almond & Raspberry Flourless Chocolate Cakes!
These Almond & Raspberry Flourless Chocolate Cakes are a true treat for any occasion, offering a rich, luscious dessert that everyone will love. Follow the tips provided to ensure the best results, and enjoy each bite of this chocolatey, nutty goodness.
Almond & raspberry flourless chocolate cakes FAQ:
Bake the cakes in a preheated oven at 350°F (175°C) for 12-15 minutes. A toothpick inserted in the center should come out with only moist crumbs.
The cakes are done when a toothpick inserted into the center comes out with moist crumbs. If it comes out wet, they need a little more time.
Yes, you can store leftover cakes in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to a month.
You can substitute light sour cream with plain yogurt or a dairy-free alternative like coconut yogurt, although the flavor and texture may vary slightly.
Use high-quality dark chocolate with at least 70% cocoa content for a rich flavor. You can also use semi-sweet chocolate, but this will make the cakes sweeter.
Tips:
- Ensure that the dark chocolate you use is of high quality for the best flavor.
- You can substitute the almonds with almond flour if you prefer a smoother texture.
- Let the cakes cool completely before removing from the molds to prevent them from breaking apart.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Garnish with fresh raspberries or a dusting of powdered sugar for an elegant presentation.
Nutrition per serving
2 ServingsCalories 470kcal
Protein 16g
Carbohydrates 77g
Fiber 14g
Sugar 45g
Fat 70g
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