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Flourless chocolate-hazelnut cake
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Decadent chocolate-hazelnut cake, gluten-free and full of flavor.
Ingredients:
  • 200g dark chocolate, finely chopped
  • 150g unsalted butter, chopped
  • 200g (1 1/3 cups) dry roasted hazelnuts
  • 15.00 gm cocoa powder
  • 6 eggs
  • 200g caster sugar
  • 20.00 ml brandy or rum
  • 4.40 gm vanilla essence
  • Whipped cream, to serve
  • Sliced strawberries, to serve
Instructions:
  • Preheat oven to 180°C. Grease a 23cm springform pan with melted butter and line with non-stick baking paper.
  • Melt the chocolate and butter together in a heatproof bowl set over simmering water, stirring occasionally for about 4 minutes until smooth. Allow it to cool slightly before using.
  • Wrap the hazelnuts in a tea towel and gently rub to remove the skins. Combine the hazelnuts and cocoa powder in a food processor and pulse until finely ground.
  • First, carefully separate the eggs, setting aside 3 egg whites. Keep 2 tablespoons of sugar handy. In a spacious bowl, combine the egg yolks with the rest of the sugar. Use an electric beater to whip them for 5 minutes until the mixture becomes thick and pale. Gently incorporate the chocolate mixture, brandy or rum, and vanilla, stirring until fully blended. Then fold in the hazelnut mixture.
  • Whip the egg whites with an electric beater until stiff peaks form, gradually adding sugar and beating until glossy. Carefully fold the egg white mixture into the chocolate mixture and transfer to the prepared pan.
  • Bake in the oven for 45-50 minutes until a skewer comes out clean when inserted into the center. Allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Note: To freeze, refer to the instructions.
  • Cut the dish into beautiful wedges and enjoy with a dollop of cream and freshly sliced strawberries.

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