Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

Who doesn’t love chocolate and hazelnut together?  This flourless cake takes advantage of these two flavors and creates a mouth watering cake that is absolutely decadent.

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Ingredients:

  • 200g dark chocolate, chopped
  • 150g butter, chopped
  • 6 eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cups hazelnut meal
  • double cream, to serve

Chocolate Icing:

  • 300g dark chocolate, chopped
  • 2/3 cup pure cream

Method:

  1. Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

  2. Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

  3. Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.

  4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.

  5. Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

  6. Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Serve with cream.

To check out the original recipe by Liz Macri and photography by Mark O’Meara simply click here.

Spoil yourself!

Flourless Chocolate and Orange Cake

Flourless Chocolate and Orange Cake

Chocolate and Orange are a delicious combination especially when it comes in cake form.  This recipe only takes 15 minutes for prep time and is slowly cooked, then served with delicious double cream.  Mmmm what a treat!

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Ingredients

  • 2 valencia oranges
  • 200g dark chocolate, chopped
  • 100g butter, chopped
  • 8 eggs
  • 1 1/3 cups (300g) caster sugar
  • 3 cups (300g) almond meal
  • Double cream, to serve
  • Icing sugar, to serve

Method