Name: Flourless hazelnut chocolate cake
Cook time: 60 min
Total time: 60 min
Yield: 9
Ingredients: 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

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.

Serves 9

Cook

Ingredients

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

1.Preheat 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.

2.Blend the cocoa with the hot water in a large bowl until smooth. Stir in the chocolate, butter, sugar, hazelnut meal and eggs yolks.

3.Beat the egg whites in a small bowl with an electric mixer until soft peaks form, then fold into the chocolate mixture in two batches.

4.Pour 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.

Suitable to freeze. Chocolate suitable to microwave.
Note

Women's Weekly Food

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