Moist flourless choc-nut cake

If you're in the mood for something deeply indulgent, you can't go past this moist flourless chocolate and hazelnut cake. As a bonus, it is gluten-free, wheat-free and yeast-free.
Photographer: Teny Aghamalian Stylist: Louise Bickle

Moist flourless choc-nut cake

2H 15M


Chocolate ganache


1.Preheat oven to 170°C (150°C fan-forced). Grease 25cm-round springform tin; line base and side with baking paper.
2.Blend cocoa with the water in medium saucepan until smooth. Add sugar, butter and chocolate; stir over low heat until smooth. Remove from heat.
3.Stand chocolate mixture about 15 minutes or until barely warm. Stir in meal and egg. Pour mixture into tin.
4.Bake cake about 1 hour 40 minutes. Cool cake in tin. Refrigerate, covered, 3 hours or overnight.
5.Meanwhile, to make chocolate ganache, bring cream to the boil in small saucepan. Remove from heat, add chocolate; stir until smooth. Stand 20 minutes before using.
6.Place cake onto serving plate. Cover with ganache, decorate with icing flowers, berries or the motif of your choice. Serve cut into slim wedges.

This recipe is gluten-free, wheat-free and yeast-free.


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