Name: Flourless chocolate and hazelnut cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10
Ingredients: 400 gram dark chocolate (70% cocoa); 180 gram chopped butter; 1 cup hazelnut meal; 5 separated eggs; 1 tablespoon frangelico; 1/4 teaspoon cream of tartar; 1/4 teaspoon sea salt; 1/4 cup caster sugar; cream, raspberries, icing; sugar, to serve

Ingredients

400 gram dark chocolate (70% cocoa)

180 gram chopped butter

1 cup hazelnut meal

5 separated eggs

1 tablespoon frangelico

1/4 teaspoon cream of tartar

1/4 teaspoon sea salt

1/4 cup caster sugar

cream, raspberries, icing

sugar, to serve

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 20cm round cake pan with baking paper.

2.Place chocolate and butter in a large, heatproof bowl. Heat over a saucepan of simmering water, stirring until melted and smooth. Cool slightly.

3.Add hazelnut meal, egg yolks and frangelico to chocolate mixture, stirring well.

4.In a large bowl, using an electric mixer, beat egg- whites, cream of tartar and salt together, until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating until thick and glossy.

5.Using a large metal spoon, lightly fold egg white mixture through chocolate mixture, until combined. Pour into cake pan.

6.Bake 40-45 minutes. Allow to cool in pan, 10 minutes, before transferring to a wire rack to cool completely. Top with cream, raspberries and a dusting of icing sugar.

This cake is quite moist and will sink slightly in the centre.
Note

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Ingredients

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