Name: Flourless Chocolate and Hazelnut Cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10
Ingredients: 200 g dark chocolate chopped; 150 g butter chopped; 6 egg separated; 0.6 cup caster sugar; 1 1/2 cup hazelnut meal; 300 g dark chocolate chopped; 0.6 cup pure cream

by lexilexi Last updated on 07/17/2019

A beautiful gluten-free chocolate hazelnut cake that will have everyone raving. - lexilexi

Ingredients

200 g dark chocolate chopped
150 g butter chopped
6 egg separated
0.6 cup caster sugar
1 1/2 cup hazelnut meal

Chocolate icing

300 g dark chocolate chopped
0.6 cup pure cream

Method

Step 1

Preheat oven to 150C (fan forced). Grease a 20 cm round cake pan and line with baking paper.
Step 2

Combine chocolate and butter in a saucepan and stir over low heat until melted. Set aside until cooled slightly.
Step 3

Place eggs yolks and sugar into the bowl of an electric mixer. Beat until thick and creamy, then add the chocolate mixture and beat until combined.
Step 4

Add the hazelnut meal and beat again until combined.
Step 5

Using an electric mixer, whisk the egg whites until soft peaks form. Using a metal spoon, stir one-third of the egg whites into the chocolate mixture.
Step 6

Gently fold in the rest of the mixture until combined completely.
Step 7

Pour the mixture into the pan and bake for 1 hour or until a skewer inserted in the middle has moist crumbs clinging.
Step 8

Remove from oven and stand for 10 minutes, then turn out onto a wire rack to cool.
Step 9

In the meantime, make chocolate icing by putting chocolate and cream in a saucepan. Stir constantly over low heat for 3-4 minutes until smooth.
Step 10

Let cool and spread over the top and sides of the cake.

Recipe Notes

from Australia’s Best Recipes team

Almond meal can also be substituted for the hazelnut meal. Cadbury's Old Gold chocolate is gluten free and suitable for this recipe. The mixture will be very stiff before the egg whites are added, but will loosen up after they are added. If cake is kept at room temperature it will be very soft and moist, however if you prefer a mudcake consistency, place it in the fridge overnight.