Name: Flourless chocolate buttermilk cake
Prep time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 1¼ cups (175g) skinless hazelnuts; 300 grams dark (semi-sweet) chocolate, chopped; 100 grams butter, chopped; ⅓ cup (80ml) buttermilk, well shaken; 6 eggs, separated; pinch of cream of tartar; ½ cup (180g) honey; 2 tablespoons dutch-processed cocoa; 2 teaspoons sea salt flakes; 125 grams fresh raspberries

Ingredients

1¼ cups (175g) skinless hazelnuts

300 grams dark (semi-sweet) chocolate, chopped

100 grams butter, chopped

⅓ cup (80ml) buttermilk, well shaken

6 eggs, separated

pinch of cream of tartar

½ cup (180g) honey

2 tablespoons dutch-processed cocoa

2 teaspoons sea salt flakes

125 grams fresh raspberries

Method

1.Preheat oven to 190°C/375°F. Grease and line base and sides of a 20cm (10in) square cake pan.

2.Roast hazelnuts on an oven tray for 10 minutes or until golden. Cool; process to coarse crumbs.

3.Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t allow bowl to touch water), stirring occasionally, until smooth and combined. Remove from heat; stir in buttermilk and egg yolks.

4.Meanwhile, whisk egg whites and cream of tartar with an electric mixer until frothy. With motor operating, gradually add honey; whisk until glossy firm peaks form. Working in batches, fold in chocolate mixture, hazelnuts, cocoa and salt.

5.Pour batter into cake pan; bake for 30 minutes. Cool in pan, pressing top of cake gently as it cools so it falls back evenly. Turn cake onto a board.

6.Top sliced cake with the fresh raspberries; serve.

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