Wednesday, April 23, 2014

5-Ingredient Chocolate Raspberry Macaroon Cake (Gluten-free)

Be honest, I had you at chocolate right?. Well that’s understandable, because without chocolate there would be darkness and chaos in the world (okay we don't know that for sure but let's just put it up to trust - and I'd trust a chocolate bar any day). But back to the 'cake', it's got just 5 main ingredients - how cool is that? And it's gluten-free! Even more brownie points earned!

Layers of coconut macaroon, whipped chocolate and raspberries make this recipe an absolute hit and super impressive with so little effort it's actually embarrassing.  But don't worry, I won't tell if you don't! Try and use the best quality chocolate you can get your paws on, the high cocoa content gives the whipped ganache a bittersweet richness, combined with the sweet meringue and zing of the fresh raspberries - it’s just plain awesome. 



Chocolate raspberry macaroon cake
Recipe and images created for Yuppiechef.com
(Serves 6-8)

1 cup cream
300g dark chocolate, chopped
3 egg whites
1 cup sugar
2 2/3 cups desiccated coconut

To decorate:
Cocoa, for dusting
200g fresh raspberries (or other fresh fruit), to garnish

Preheat the oven to 180°C. Line a 20 x 20cm baking tray with greaseproof paper.
Bring the cream to a boil, remove from the heat and add the chocolate chunks. Allow to stand for 5 minutes then stir until smooth. Refrigerate until set then whip until fluffy and stiff.



In a medium saucepan, bring 1cm of water to a simmer. Using an electric mixer beat the egg whites in a glass bowl set over the simmering water until soft peak stage. Gradually beat in the sugar until combined. Remove from the heat and beat at high speed until cool. 


Fold in the coconut gently until combined. Spread the mixture into the lined baking tray and bake for 20-25 minutes or until golden. Allow to cool slightly, and then turn the macaroon cake onto a clean surface. Trim the edges and cut the cake into two rectangles.



Sandwich the layers together with the whipped chocolate mixture, finishing with a layer of chocolate and finally a dusting of cocoa and a sprinkling of raspberries.

TIP This cake is even better refrigerated overnight and enjoyed the next day. 

3 comments:

  1. Do the egg yolks get used anywhere or is it just the whites?

    ReplyDelete
  2. Hi Joanna - it's just the egg whites. Thanks for spotting that! If you'd like to use the yolks as well, here's a chocolate mousse recipe that uses yolks: http://the-kate-tin.blogspot.co.za/2015/10/chocolate-mousse-pavlova-with-syrupy.html

    ReplyDelete