Name: Moist flourless choc-nut cake
Cook time: 135 min
Total time: 135 min
Yield: 10
Ingredients: 1/2 cup (50g) cocoa powder; 1/2 cup (125ml) hot water; 1 1/2 cup (330g) firmly packed brown sugar; 220 gram unsalted butter, chopped coarsely; 200 gram dark eating chocolate, chopped coarsely; 1 1/2 cup (150g) hazelnut meal; 6 eggs, beaten lightly; Chocolate ganache; 3/4 cup (180ml) cream; 300 gram dark eating chocolate, chopped coarsely

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

Serves 10

Cook

2H 15M

Ingredients

1/2 cup (50g) cocoa powder

1/2 cup (125ml) hot water

1 1/2 cup (330g) firmly packed brown sugar

220 gram unsalted butter, chopped coarsely

200 gram dark eating chocolate, chopped coarsely

1 1/2 cup (150g) hazelnut meal

6 eggs, beaten lightly

Chocolate ganache

3/4 cup (180ml) cream

300 gram dark eating chocolate, chopped coarsely

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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