This chocolate hazelnut cake is chocolatey, moist, rich and crumbly (& even gluten free, if that’s your thing) – definitely one to add to your chocolate cake repertoire. You can sneak in a shot of espresso for an extra boost, cover it with a chocolate ganache, or just a little dusting of cocoa or icing sugar.
Flourless Chocolate Hazelnut Cake
Shouts to Women’s Weekly for this number!
- 1/3 cup (35g) cocoa powder
- 1/3 cup (80ml) hot water
- 150g dark eating chocolate, melted
- 150g butter, melted
- 1 1/3 cups (295g) firmly packed brown sugar
- 1 cup (100g) hazelnut meal
- 4 eggs, separated
- icing sugar or cocoa powder, for dusting
Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm-round cake pan; line base and side with baking paper.
Blend cocoa with the water in large bowl until smooth. Add chocolate, butter, sugar, hazelnut meal and egg yolks; stir until combined.
Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture in two batches.
Pour mixture into pan; bake about 1 hour. Stand cake in pan 15 minutes before turning, top-side up, onto wire rack to cool. Dust with sifted extra cocoa.