Just because you have a gluten allergy doesn't mean you have to miss out on this slice of heaven... Chef Kari Karch shows step-by-step how to easily bake a chocolate raspberry ganache cake so delicious, no one at the party will know that it's gluten free! For more tips and recipes make sure to check out our Genius blog at inspiration.kenmore.com Recipe: 1 cup whipping cream 2 1/2 cups semi-sweet or dark chocolate chips 1 stick (8 tablespoons) unsalted butter 2 tablespoons raspberry liqueur 7 organic free-range eggs 1 cup light brown sugar 1/4 teaspoon fine sea salt 1 pint fresh raspberries Instructions: Preheat the oven to 350 degrees F. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside. In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat. Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined. Pour the batter into the prepared cake pan. Bake in the ...
Keywords: Kenmore Live Studio, Kenmore, cake recipe, cake recipes, chocolate cake, chocolate raspberry cake, raspberry ganache, gluten free, gluten free baking, gluten free cake, gluten free cake recipe, gluten free recipe, wheat free recipes, gluten free dessert recipes, lift stand mixer, Kari Karch, 022312, 1|110|0|765|20|HT|2830
No comments:
Post a Comment