This flourless chocolate cake doesn't hold back on the delicious
- 200 g dark chocolate, chopped
- 150 g unsalted butter, chopped
- 6 eggs, separated
- 1 cup caster sugar
- 1¼ cups ground hazelnuts (150 g)
- Cocoa powder to decorate
- aerosal whipped cream to serve
- Invert base of a 24cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
- Place chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.
- Beat yolks and sugar in a small bowl of an electric mixer until pale and creamy. Transfer to a large bowl. Fold in chocolate mixture and hazelnuts until combined.
- Beat egg whites in same clean small bowl of electric mixer until soft peaks form. Fold into chocolate mixture in two batches until combined. Pour into pan.
- Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into centre comes out clean. Cool in pan for 1 hour. Transfer to a wire rack to cool.
- Dust with sifted cocoa. Serve with cream.
This cake will deflate and crack slightly on standing. It does not need icing, but you can top it with a 300ml tub thickened cream whipped with 2 tbsp icing sugar mixture and 1 tsp vanilla bean paste.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.9 g|
|Total carbohydrates||26.8 g|
|- Sugars||25.2 g|
|Dietary fibre||2.3 g|