THE DAIRY KITCHEN
Flourless Chocolate Hazelnut Dessert Cake
By THE DAIRY KITCHEN
Serves
12
Difficulty
Medium
Preparation
20 MINS
Cooking
1 HR 0 MINS
This rich decadent cake is excellent for gluten free guests.
Ingredients
250g butter, chopped250g dark chocolate, roughly chopped
8 eggs, separated
250g caster sugar
250g hazelnut meal
cocoa, for dusting
pure cream and fresh berries, for serving
Method
- Combine butter and dark chocolate in a bowl over simmering water and stir until melted or microwave on medium power stirring every minute until melted, cool slightly.
- Combine egg yolks and castor sugar, beat until thick, pale and creamy. Fold in hazelnuts and chocolate mixture.
- Beat egg whites until stiff and gently fold into chocolate mixture.
- Pour mixture into a base lined 28cm springform tin and bake at 180°C for 1 hour. Cool to room temperature before removing from tin, dust with cocoa and serve with cream.
