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Ingredients
| olive oil: 1 tsp |
| unsalted butter: 60 g |
| powdered sugar (sifted): 1/4 cup |
| unsweetened cocoa powder (sifted): 1 1/2 Tbl |
| dry-roasted almonds (whole): 1/4 cup (ground) |
| eggs: 1 (lightly whisked) |
| whole milk: 1 Tbl |
| raspberries: 1/2 cup |
| sweet chocolate: 150 g (chopped) |
| sour cream: 2 Tbl |
Almond & raspberry flourless chocolate cakes
Credit: www.taste.com.au
User rating:
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Prep Time
15 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
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Preheat oven to 180°C. Spray two 9cm (base measurement across the widest part) heart-shaped cake pans with oil.
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Combine the butter, sugar and cocoa powder in a small saucepan. Cook, stirring, over medium-low heat for 5 minutes or until smooth. Set aside to cool slightly.
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Beat the almond meal, egg and milk into the cocoa mixture. Divide the mixture evenly between the prepared pans. Bake for 10-12 minutes or until firm to the touch. Set aside to cool slightly before turning out onto a wire rack to cool completely.
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To make the chocolate ganache, combine the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring occasionally, for 5 minutes or until mixture is smooth. Set aside, stirring occasionally, until the mixture cools and thickens.
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Spread the chocolate ganache over the cakes. Top with raspberries.