Recipe

Flourless chocolate, prune & hazelnut cake

Served with hazelnut whipped cream, this chocolate, prune and hazelnut cake is dense, decadent and gluten-free.

Feb 16, 2020 1:00pm
  • 55 mins cooking
  • Serves 10
    • Print
    Print

Ingredients

Flourless chocolate, prune & hazelnut cake
  • 1 cup (170g) pitted prunes, chopped finely
  • 1/2 cup (125ml) hazelnut-flavoured liquer
  • 200 gram (6½ ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 125 gram (4 ounces) butter, softened
  • 5 eggs, separated
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 1/4 cup (180g) ground hazelnuts
  • 2 teaspoon dutch-processed cocoa, for dusting
Hazelnut cream
  • 300 millilitre pouring cream
  • 2 tablespoon icing sugar (confectioners' sugar)
  • 2 tablespoon hazelnut-flavoured liqueur

Method

Flourless chocolate, prune & hazelnut cake
  • 1
    Place prunes and liqueur in a small saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes or until liqueur is reduced by half. Remove from heat; cool.
  • 2
    Meanwhile, preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan; line base and side with baking paper.
  • 3
    Stir chocolate and butter in a small saucepan over low heat until melted and smooth. Cool to room temperature.
  • 4
    Beat egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Transfer mixture to a large bowl; fold in prune mixture, chocolate mixture and ground hazelnuts.
  • 5
    Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
  • 6
    Bake cake for 50 minutes or until a skewer inserted into the centre comes out with moist crumbs attached. Stand cake in pan for 15 minutes; turn cake, top-side up, onto a wire rack to cool.
  • 7
    To make hazelnut cream, beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Stir in liqueur.
  • 8
    Dust cake with cocoa; serve with hazelnut cream.

Notes

The cake can be made a day ahead; store in an air-tight container at room temperature. Hazelnut cream is best made on the day of serving.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food