Ingredients
Flourless chocolate cake
Ganache
Method
Flourless chocolate cake
1.Preheat oven to moderate, 180°C. Grease and line a 20cm round springform pan.
2.Process nuts until finely ground.
3.In a small bowl, beat egg yolks and honey until pale and creamy. Add hazelnut meal, chocolate and almond butter, beating to combine.
4.In a large bowl, beat egg whites to form soft peaks. Fold through batter in 3 batches. Don’t overmix. Pour mixture into pan and bake for 30-35 minutes. Cool in pan.
Ganache
5.In a small saucepan, combine chocolate and coconut milk. Stir over low heat until smooth and glossy. Spread over cooled cake and sprinkle with extra chopped hazelnuts.
Note
- This cake keeps well for up to five days when stored in an airtight container in the fridge. To serve, return it to room temperature.
