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Five-spice flourless chocolate cake with choc-hazelnut sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Decadent molten cake surprises with Chinese five spice and hazelnut filling.
Ingredients:
  • 100g dark chocolate, coarsely chopped
  • 100g Butter, chopped
  • 40.00 gm hot water
  • 10.00 gm cocoa powder
  • 100g (1 cup) hazelnut meal
  • 140g (2/3 cup) caster sugar
  • 20.00 ml Frangelico hazelnut liqueur
  • 2 eggs, separated
  • Double cream, to serve
  • 100g (1/3 cup) Nutella hazelnut spread
  • 80ml (1/3 cup) thickened cream
  • 100g dark chocolate, finely chopped
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease six 85ml (3⁄4 cup) dariole moulds or Texas muffin pans and line their bases with baking paper.
  • Melt chocolate, butter, water, and cocoa in a heatproof bowl over simmering water. Stir until smooth. Take off the heat. Mix in hazelnut meal, sugar, liqueur, five spice, and egg yolks until well combined.
  • Whip egg whites with electric beaters until soft peaks form. Mix half of the egg whites into the chocolate mixture, then gently fold in the rest. Divide mixture into moulds on a baking tray. Bake for 25-30 minutes until cooked. Cool for 5 minutes, then transfer to a wire rack to cool completely.
  • In a small saucepan over low heat, melt the Nutella, thickened cream, and chocolate together, stirring constantly for about 5 minutes until the mixture is smooth.
  • Transfer the cakes onto serving plates and generously drizzle them with the luscious warm chocolate hazelnut sauce. Accompany each cake with a lavish dollop of double cream.

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