Flourless chocolate hazelnut cake

Flourless chocolate hazelnut cake

By
From
Bake and Decorate
Serves
8
Photographer
Laura Edwards

For all those avoiding wheat, this is for you. Do ring the changes with the nuts, as both ground almonds or pecans would be as good as hazelnuts. If you want to try the cake as a pudding, serve it with a red fruit coulis. You can leave out the ganache if you prefer, and simply decorate the top with the raspberries dusted with icing sugar.

For the cake

Ingredients

Quantity Ingredient
90g unsalted butter, cubed, plus more for the tin
60g blanched hazelnuts
150g 70% cocoa solids chocolate, broken into pieces
60g golden caster sugar
3 eggs, separated

For the ganache

Quantity Ingredient
100g 70% cocoa solids chocolate, broken into pieces
50ml double cream
25g unsalted butter
400g fresh raspberries

Method

  1. Preheat the oven to 180ºC. Butter well a 20 cm round cake tin, and line the base with baking parchment.
  2. Roast the hazelnuts in the oven for 5–10 minutes, watching carefully so they don’t burn, then cool and grind finely in a food processor. Place the chocolate, 70 g of the sugar and the butter in a bowl set over very gently simmering water (ensure the base of the bowl does not touch the water) and melt together gently. Remove from the heat and stir in the hazelnuts. Beat the egg yolks together until they change to a paler colour, then mix them into the cooled chocolate mixture.
  3. In another very clean bowl, whisk the egg whites, then slowly add the remaining caster sugar until the mixture forms soft peaks. Take a large spoonful and fold it into the chocolate to lighten it a little. Then fold in all the remaining egg whites, as gently and lightly as you can, using a large metal spoon or spatula. Transfer the batter to the tin and bake for about 20 minutes. This cake is fragile, so take care when handling it. Leave to cool for 10–15 minutes, then run a knife around the edge to loosen it from the tin. When the cake is cold, turn out very carefully on to a serving plate. The base will become the top.
  4. To make the ganache, melt the chocolate, cream and butter in a bowl set over very gently simmering water (make sure the base of the bowl does not touch the water). Stir together, cool a little until it thickens, then pour it over the cake. It will be quite easy to spread with a palette knife. Stud the surface with the raspberries.
Tags:
Baking
Cakes
decorating
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