Flourless Choc Hazelnut Cake

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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

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

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.