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Flourless hazelnut chocolate cake with blueberry salsa
Flourless hazelnut chocolate cake with blueberry salsa
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Decadent flourless chocolate cakes paired with creme fraiche, blueberry syrup, and fresh mint for a truly indulgent dessert.
Ingredients:
  • 100g dark chocolate, chopped
  • 40.00 gm hot water
  • 20.00 gm cocoa powder
  • 2 eggs, separated
  • 140g caster sugar
  • 95g hazelnut meal
  • 20.00 ml Frangelico liqueur
  • 200g blueberries
  • Creme fraiche, to serve
  • Mint leaves, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease six Texas muffin pans with a 3/4-cup (185ml) capacity.
  • Melt chocolate, butter, water, and cocoa powder in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and mix in egg yolks, sugar, hazelnut meal, and Frangelico.
  • Whisk egg whites using an electric mixer in a clean, dry bowl until they form firm peaks. Fold one-third of the egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg white. Spoon the mixture evenly into prepared muffin pans and bake in a preheated oven for 20 minutes or until a skewer inserted into the centers comes out clean. Let cool for 5 minutes before transferring to a wire rack, top-side down, to cool completely.
  • In a saucepan, gently simmer half of the blueberries with extra sugar until the sugar dissolves and the blueberries release some juices, about 5 minutes. Remove from heat and let it cool. Stir in the remaining blueberries and refrigerate until chilled.
  • Arrange the chocolate cakes on plates. Serve them warm or at room temperature, topped with creme fraiche, blueberries, and mint leaves.

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