•Rich & Decadent Flourless Chocolate Cake•

First video under my new format! Not only that, but making flourless chocolate cake is another first! This is literally a cross between a chocolate cake and chocolate fudge! So rich, fudgey, decadent and delicious! Don’t even get me started with the addition of a raspberry cream and toasted pistachios!!! If you’re a chocolate lover (like me), then you’ve gotta try this. • • • #shorts #food #foodphotography #chocolate #bakingtips #cookingtips #cookinghacks #cooking #baking #bake #cake #fruit #dessert _______________________ ⭐️•Makes 1 Cake•⭐️ • • 🍫•Cake Batter•🍫 ➡️ 9 Tablespoons (128g) Unsalted Butter ➡️ 1 1/4 Cups (175g) Semisweet Chocolate ➡️ 2/3 Cup (133g) Granulated Sugar ➡️ 1 3/4 Teaspoons Vanilla Extract ➡️ 1/2 Teaspoon Salt ➡️ 4 1/2 Tablespoons (34g) Cocoa Powder ➡️ 3 Eggs ➡️ 3/4 Teaspoon Baking Powder ➡️ OPTIONAL: 3/4 Cup (75g) Chopped Pistachios 🍓•Raspberry Cream•🍓 ➡️ 1 Cup (250mL) Heavy Cream ➡️ 1/4 Cup (63mL) REDUCED Raspberry Purée ➡️ 3 Tablespoons (38g) Granulated Sugar ➡️ Fresh Raspberry Halves ➡️ Chopped Pistachios • • • ⭐️NOTE: start with about 1/2 cup (125mL) of raspberry purée, then cook until it measures 1/4 cup (63mL). Also if using SALTED pistachios in the batter, reduce the salt to 1/4 teaspoon. • • • 1️⃣. Melt together the butter, cocoa powder, semisweet chocolate, sugar, salt and vanilla. Mix until smooth. Add the eggs and baking powder then whisk until combined. Lastly fold in the pistachios (if using). 2️⃣. Spread the batter onto a well greased and parchment lined 9 inch cake pan and bake at 350 Fahrenheit for 30-35 minutes or until fully set in the middle. Allow to cool. 3️⃣. For the cream, whip the heavy cream until it reaches medium-stiff peaks then fold in the sugar and reduced raspberry purée. Pipe or spread this overtop of the cake then garnish with the raspberries and pistachios. Enjoy! ______________________ 💡•Extra Tips & Advice•💡 ➡️ Reducing the raspberry purée is crucial to ensure you’re not adding too much extra moisture to your whipped cream. Excess moisture in the whipped cream will not only deflate it but also separate the mixture. ➡️ To those of you who are gluten free, this is a recipe you can try as there is no flour in it! Just ensure you’re using a gluten free baking powder & powdered sugar in this recipe 😉. ➡️ If you don’t like pistachios but still want nuts in the cake, then use pecans, almonds, or even walnuts. Many other nuts work great too! ➡️ If raspberries are not your thing, you can leave it out, or swap it for strawberries, blackberries, cherries, or even blueberries. ➡️ It’s so important to use semisweet chocolate (not dark or milk chocolate) to ensure you have a good sweetness and chocolate intensity level. Because milk chocolate would make this too sweet, and dark chocolate would make this too bitter and intense. ___________________________ If you would like to see more of my creations and recipes, check out my Instagram, Facebook and TikTok pages. Lots of stuff to see there: . . . 📷Instagram: https://www.instagram.com/alex_canadianbaker/ 🎥Facebook: https://www.facebook.com/alex.czajka.14 🎞TikTok: https://www.tiktok.com/@ alex_canadianbaker?_t=8WhcUY0wTLB&_r=1 (Video edited using CapCut)

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