Flourless Chocolate & Hazelnut Cake
Rich but light at the same time, this cake is indulgent without being overwhelmingly so, thanks to the light texture provided by the egg whites. It makes a perfect dessert served with thick cream or ice cream and fresh berries when in season. However, don’t underestimate how blissfully suitable a slice in the afternoon with tea or coffee can be.
Ingredients 11
melted butter, to grease
150 g dark chocolate, good-quality, chopped
100 g butter, cubed
4 eggs, at room temperature, separated
110 g caster sugar (superfine sugar)
110 g hazelnut meal
2 tbsp unsweetened cocoa powder, sifted
2 tbsp sherry
icing sugar (confectioners’ sugar), extra, to dust
To Serve
cream, optional
berries, optional
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Method 6
Preheat the oven to 150°C (300°F) or 130°C (250°F) fan-forced. Grease a 22 cm (8 1/2 in, base measurement) spring-form cake tin with melted butter. Line the base and side with baking paper.
Combine the and in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan.
Add the egg yolks, , , , and to the chocolate mixture and use a balloon whisk to stir until well combined. Transfer to a large bowl.
Use an electric mixer with a whisk attachment to whisk the on medium or medium–high speed in a clean, dry medium bowl until firm peaks form. Add a spoonful of egg white to the chocolate mixture and use a large metal spoon or spatula to fold it in to ‘loosen’ the mixture. Add the remaining egg white and fold in until just combined.
Pour the mixture into the prepared tin. Bake in the preheated oven for 40–45 minutes, or until the top of the cake feels set and crumbs cling to a skewer inserted in the center. Remove the cake from the oven, place on a wire rack and leave to cool completely in the tin.
Remove from the tin, dust with icing sugar or , and serve with cream and berries, if desired.
BakeClub's tips
This cake will keep in an airtight container at room temperature for up to 4 days
