flourless chocolate hazelnut cake

I have made a few flourless cakes, and I can safely say that all flourless cakes are very very moist cakes.

Why is that?

Okay, I am sure if I can be bothered to ask Uncle Google I will get an in-depth answer to that question. 

But right now, I just want to gloat over what a beautiful cake this was.

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It tasted like a very rich, very dense, and very moist Nutella cake. Since Nutella is made of chocolate and hazelnuts, it is no wonder that this cake tasted of Nutella. 

It was really, really good. 

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This is similar to the Chocolate Olive-oil Cake I made a while ago, but richer, because of the addition of butter.

Here are the instructions on how to make this amazing cake.

Start by melting the chocolate and butter in a small heavy-bottom saucepan. Stir occasionally to prevent the chocolate from burning. Naturally, you will need to use the best chocolate you can find to make this cake as the deep flavor of the chocolate will come through.

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While the chocolate is melting, blitz hazelnuts to make hazelnut meal, which is just an atas way to say “ground hazelnuts”. You can use almond or walnuts if you prefer. But I love hazelnuts. Reminds me of Nutella.

Oops.

Yes, I have an obsession with Nutella.

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If you do not have a food processor you can bash the nuts. It will take a while, but you will eventually get there. Or just buy ready ground hazelnuts.

In a bowl or small jar, mix together cocoa powder and boiling water. Stir until all the cocoa powder has dissolved.

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Into a mixing bowl, add the sugar, hazelnut meal, melted butter and chocolate as well as the cocoa mixture.

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Using the paddle attachment of your mixer, mix until this is well-blended. You can also mix by hand using a balloon whisk.

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Add the egg yolks and continue mixing until the yolks are incorporated.

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Set this aside.

In a clean mixing bowl, whisk the egg whites until stiff peaks form.

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Transfer 1/3 of the egg white mixture into the chocolate batter. Mix this in.

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Gently fold the remaining egg whites into the chocolate batter in 2 batches, until no white streaks remain.

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Pour the batter into a lined (bottom and sides of pan) and greased 9-inch Springform pan.

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Lift the pan about 10cm off the table top and drop it onto the table top to remove trapped air. Repeat this twice more.

Bake in a 180°C oven for 1 hour. Cool the cake completely in the Springform pan before removing.

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Sprinkle icing sugar on the cake, slice and serve!

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This is one superb cake!

Enjoy!

 

Flourless Chocolate Hazelnut Cake
Serves 8
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Ingredients
  1. 1/3 cup (35g) cocoa powder - I used Valrhona
  2. 1/3 cup (80ml) hot water
  3. 150g dark chocolate - I used Valrhona 70%
  4. 150g unsalted butter
  5. 1 1/3 cups (295g) firmly packed brown sugar - I used 200g brown sugar
  6. 1 cup (100g) hazelnut meal
  7. 4 eggs, separated
To decorate
  1. Icing sugar, sifted
Instructions
  1. Start by melting the chocolate and butter in a small heavy-bottom saucepan. Stir occasionally to prevent the chocolate from burning.
  2. Blitz hazelnuts in a food processor to make hazelnut meal
  3. In a bowl or small jar, mix together cocoa powder and boiling water. Stir until all the cocoa powder has dissolved.
  4. Into a mixing bowl, add the sugar, hazelnut meal, melted butter and chocolate as well as the cocoa mixture.
  5. Using the paddle attachment of your mixer, mix until this is well-blended. You can also mix by hand using a balloon whisk.
  6. Add the egg yolks and continue mixing until the yolks are incorporated. Set this aside.
  7. In a clean mixing bowl, whisk the egg whites until stiff peaks form.
  8. Transfer 1/3 of the egg white mixture into the chocolate batter. Mix this in.
  9. Gently fold the remaining egg whites into the chocolate batter in 2 batches, until no white streaks remain.
  10. Pour the batter into a lined (bottom and sides of pan) and greased 9-inch Springform pan.
  11. Lift the pan about 10cm off the table top and drop it onto the table top to remove trapped air. Repeat this twice more.
  12. Bake in a 180°C oven for 1 hour. Cool the cake completely in the Springform pan before removing it from the pan.
  13. Sprinkle icing sugar on the cake, slice and serve!
Adapted from The Australian Women's Weekly 100 Classic Cakes
Adapted from The Australian Women's Weekly 100 Classic Cakes
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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