Almond & raspberry flourless chocolate cakes
Indulge in these rich and decadent Almond & Raspberry Flourless Chocolate Cakes, made with buttery dark chocolate, crunchy almonds, and a hint of raspberry. Perfect for gluten-free diets and special occasions, these easy-to-make cakes deliver a burst of flavor in every bite. Enjoy a luxurious dessert that's sure to impress!
- 08 Jun 2024
- Cook time 25 min
- Prep time 15 min
- 2 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 14g | 37% |
| Sugar 45g | 47% |
| Fat | |
| Fat 70g | 85% |
| Saturated 16g | 52% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 100mg | 19% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 0.14mg | 0% |
| Vitamin E 4.16mg | 28% |
| Vitamin K 2.27ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 12mg | 113% |
| Magnesium, Mg 280mg | 67% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 310mg | 9% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 1.42mg | 13% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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