Flourless Choc Hazelnut Cake
Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 10 people
Difficulty level: 3 out of 4
6 Ingredients
- 2teaspoons vanilla essence
- 125grams unsalted butter, chopped
- 300grams milk cooking chocolate
- 6 eggs, separated
- 1/2 cup caster sugar
- 200grams hazelnut meal
Nutrition per serving
1970kJ / 471Cal
1970 Kilojoules or 471 Calories
23% of daily energy intake*
Protein
9.0grams
Fat
35.2grams
Carbs
30.3grams
Sugars
28.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Grease a 24cm round springform cake pan with butter and line base with baking paper.
Step 2 of 6
Break chocolate into pieces and place into a saucepan with butter and vanilla. Stir over low heat until melted and smooth. Remove from heat and cool for 5 minutes.
Step 3 of 6
Beat egg yolks and sugar together with electric beaters until mixture is pale, thick and creamy. Gradually add chocolate mixture, beating on low speed until just combined. Stir in hazel meal and set aside.
Step 4 of 6
In a large clean bowl and with clean beaters, beat egg whites until soft peaks form. Add extra sugar and beat for 1 minute. Add a large spoonful of the egg white to chocolate mixture and fold through until well combined. Add remaining egg white and fold through gently.
Step 5 of 6
Transfer mixture to prepared pan, smoothing top. Bake for 45 minutes until cooked when tested with a skewer. Centre will be moist but not sticky. Cool in tin for 5 minutes. Undo pan and transfer cake to a wire rack to cool.
Step 6 of 6
Cake can be served plain, with ganache icing, with hot fudge sauce or simply dusted with cocoa or icing sugar.
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