Flourless hazelnut chocolate cake
Serve this versatile fudge-like chocolate cake as a dessert with ice-cream, for morning or afternoon tea, or freeze in slices to pop into a work or school lunchbox.
- 1 hr cooking
- Serves 9
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Ingredients
Flourless hazelnut chocolate cake
- 1/3 cup (35g) cocoa powder
- 1/3 cup (80ml) hot water
- 150 gram dark chocolate, melted
- 150 gram butter, melted
- 1 1/3 cup (275g) firmly packed brown sugar
- 1 cup (125g) hazelnut meal
- 4 eggs, separated
- 1 tablespoon cocoa powder, extra
Method
Flourless hazelnut chocolate cake
- 1Preheat the oven to moderate, 180°C/160°C fan-forced. Grease a deep 19cm-square cake pan; line the base and sides with baking paper.
- 2Blend the cocoa with the hot water in a large bowl until smooth. Stir in the chocolate, butter, sugar, hazelnut meal and eggs yolks.
- 3Beat the egg whites in a small bowl with an electric mixer until soft peaks form, then fold into the chocolate mixture in two batches.
- 4Pour the mixture into the prepared pan; bake in a moderate oven for about 1 hour or until firm. Stand the cake for 15 minutes; turn on to a wire rack, top-side up, to cool. Dust with sifted extra cocoa, to serve.
Notes
Suitable to freeze. Chocolate suitable to microwave.
