GLUTEN FREE Chocolate Raspberry Terrine Recipe- The Scran Line
This gorgeous cake is a layered wonder and here’s why you should make it. It’s quick and easy and once it’s put together, it’s a dessert you can forget about while it sets and then serve it to impress your loved ones. It’s made up of gluten free chocolate cake, a rich egg yolk chocolate frosting (insanely delicious), my 5 minute raspberry jam which helps cut through the sweetness and it’s drizzled with silky smooth chocolate ganache.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Almond Cake
5 large eggs
120g - 2/3 cup caster sugar
120g - 1 1/4 cups almond meal/flour
50g - 1/2 cup cocoa powder
5 Minute Raspberry Sauce
250g - 2 cups frozen or fresh raspberries
210g - 1 cup caster sugar
1/2 lemon, juiced
2 tsp gelatine + 60ml/1/4 cup cold water
Frosting
210g - 1 cup caster sugar
60ml - 1/4 cup water
4 egg yolks
250g - 1 1/4 cups unsalted butter, softened
2 tsp vanilla extract
50g - 1/4 cup dark chocolate, melted
2 tbsp crunchy peanut butter
Ganache
100g - 1/2 cup dark chocolate
60ml - 1/4 heavy cream
2 tbsp butter
2 tbsp glucose syrup
Instructions:
Almond Cake
Preheat your oven to 180°C / 350°F. Spray the bottom of a 35cm x 20cm baking tray with oil and line the bottom with baking paper.
Add the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for 5 minutes until fluffy and doubled in size. Alternatively, you can make this using an electric hand mixer.
Next add the almond meal/flour and cocoa powder into the egg mixture and gently fold through using a spatula until well combined. Take care to make sure you’re scraping from the bottom.
Pour the cake batter into the baking tray and spread around evenly taking care not to deflate the mixture. Bake for 10-15 minutes. Allow to cool completely turning out onto a cooling rack.
5 Minute Raspberry Sauce
Add the gelatine and water to a small mixing bowl and mix together using a fork (mixes best). Allow to sit for 15 minutes to bloom.
Add the raspberries, sugar and lemon to a medium sized pot and place on medium heat. Bring to a gentle boil while stirring. Take off the heat and add the gelatine. Stir until melted and then set aside to cool at room temperature.
Frosting
Add the eggs and sugar to the bowl of a stand mixer. Again, you can use an electric hand mixer if you prefer. Fit the mixer with the whisk attachment and beat on high speed for 5 minutes until fluffy and doubled in size.
Meanwhile, add the water and sugar into a large saucepan and bring to a boil. When the syrup reaches soft ball stage or 120°C / 250°F take it off the heat and pour very slowly into the bowl while the mixer is on medium speed. Once it’s all in there continue whisking for 5 minutes until the mixture becomes thick and pale.
Add the butter and vanilla extract and turn the mixer to high speed. Continue whisking until the mixture is light and fluffy. About 5 minutes.
Split the mixture in half. Add the melted chocolate to one bowl and mix until well combined. Add the peanut butter to the other bowl and mix until well combined.
Ganache
Add all the ingredients to a heatproof ball and microwave for 20 seconds at a time, stirring each time until smooth.
Assembly
Line a loaf tin (10cm x 20cm) with plastic wrap allowing some to overhang. Cut the cake into 4 slices and add one layer into the bottom. Add half the chocolate frosting and spread around evenly. Add another layer of cake, followed by all of the peanut butter frosting. Add the raspberry and spread evenly. Then add another slice of cake with the rest of the chocolate frosting. Add the final layer of cake. Cover with plastic wrap and place in the fridge to set for 2 hours or overnight. Thaw for 30-60 minutes, drizzle with ganache and slice to serve!
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:53 - CHOCOLATE CAKE
02:25 - FROSTING
04:23 - 5 MINUTE RASPBERRY JAM
05:37 - CHOCOLATE GANACHE
06:10 - ASSEMBLY
08:06 - CHILL IN THE FRIDGE
08:19 - TASTE TEST TIME!
#thescranline
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Almond Cake
5 large eggs
120g - 2/3 cup caster sugar
120g - 1 1/4 cups almond meal/flour
50g - 1/2 cup cocoa powder
5 Minute Raspberry Sauce
250g - 2 cups frozen or fresh raspberries
210g - 1 cup caster sugar
1/2 lemon, juiced
2 tsp gelatine + 60ml/1/4 cup cold water
Frosting
210g - 1 cup caster sugar
60ml - 1/4 cup water
4 egg yolks
250g - 1 1/4 cups unsalted butter, softened
2 tsp vanilla extract
50g - 1/4 cup dark chocolate, melted
2 tbsp crunchy peanut butter
Ganache
100g - 1/2 cup dark chocolate
60ml - 1/4 heavy cream
2 tbsp butter
2 tbsp glucose syrup
Instructions:
Almond Cake
Preheat your oven to 180°C / 350°F. Spray the bottom of a 35cm x 20cm baking tray with oil and line the bottom with baking paper.
Add the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for 5 minutes until fluffy and doubled in size. Alternatively, you can make this using an electric hand mixer.
Next add the almond meal/flour and cocoa powder into the egg mixture and gently fold through using a spatula until well combined. Take care to make sure you’re scraping from the bottom.
Pour the cake batter into the baking tray and spread around evenly taking care not to deflate the mixture. Bake for 10-15 minutes. Allow to cool completely turning out onto a cooling rack.
5 Minute Raspberry Sauce
Add the gelatine and water to a small mixing bowl and mix together using a fork (mixes best). Allow to sit for 15 minutes to bloom.
Add the raspberries, sugar and lemon to a medium sized pot and place on medium heat. Bring to a gentle boil while stirring. Take off the heat and add the gelatine. Stir until melted and then set aside to cool at room temperature.
Frosting
Add the eggs and sugar to the bowl of a stand mixer. Again, you can use an electric hand mixer if you prefer. Fit the mixer with the whisk attachment and beat on high speed for 5 minutes until fluffy and doubled in size.
Meanwhile, add the water and sugar into a large saucepan and bring to a boil. When the syrup reaches soft ball stage or 120°C / 250°F take it off the heat and pour very slowly into the bowl while the mixer is on medium speed. Once it’s all in there continue whisking for 5 minutes until the mixture becomes thick and pale.
Add the butter and vanilla extract and turn the mixer to high speed. Continue whisking until the mixture is light and fluffy. About 5 minutes.
Split the mixture in half. Add the melted chocolate to one bowl and mix until well combined. Add the peanut butter to the other bowl and mix until well combined.
Ganache
Add all the ingredients to a heatproof ball and microwave for 20 seconds at a time, stirring each time until smooth.
Assembly
Line a loaf tin (10cm x 20cm) with plastic wrap allowing some to overhang. Cut the cake into 4 slices and add one layer into the bottom. Add half the chocolate frosting and spread around evenly. Add another layer of cake, followed by all of the peanut butter frosting. Add the raspberry and spread evenly. Then add another slice of cake with the rest of the chocolate frosting. Add the final layer of cake. Cover with plastic wrap and place in the fridge to set for 2 hours or overnight. Thaw for 30-60 minutes, drizzle with ganache and slice to serve!
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:53 - CHOCOLATE CAKE
02:25 - FROSTING
04:23 - 5 MINUTE RASPBERRY JAM
05:37 - CHOCOLATE GANACHE
06:10 - ASSEMBLY
08:06 - CHILL IN THE FRIDGE
08:19 - TASTE TEST TIME!
#thescranline
