If I add raspberry liqueur for a raspberry/chocolate cake, should I add flour to counteract the liquid? Would you also cut down the sugar?
Alternately - would it be better to add crushed raspberries, rather than straight liquid? Or raspberry extract? Thanks!
Recipe question for: Almost Flourless Chocolate Cake with Meyer Lemon Whipped Cream
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Inquiring minds want to know🙂
2 1/2Tbsp)which wouldn't require any adjustments. Just stir it in with the flour. If you used crushed (fresh) raspberries, that adds quite a bit of moisture. You might have to compensate by adding about 2+ Tbsp. of flour. Raspberry liquor such as Chambord or Framboise should be used as you would with an extract (such as vanilla) I would avoid Raspberry extract because it can impart an artificial flavor.
Also, simplify the new version by omitting the Meyer lemon from the whipped cream.
And for those who want more raspberry flavor, serve the cake with liqueur or liqueur-spiked coffee.