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Flourless chocolate-hazelnut cake

  • 0:40 Prep
  • 0:55 Cook
  • 6 Servings


  • Melted butter, to grease
  • 200g dark chocolate, finely chopped
  • 150g unsalted butter, chopped
  • 200g (1 1/3 cups) dry roasted hazelnuts
  • 1 1/2 tablespoons cocoa powder
  • 6 eggs
  • 200g caster sugar
  • 1 tablespoon brandy or rum
  • 1 teaspoon vanilla essence
  • Whipped cream, to serve
  • Sliced strawberries, to serve


  • 1
    Preheat oven to 180°C. Brush a 23cm (base measurement) springform pan with melted butter to grease. Line the base and side with non-stick baking paper.
  • 2
    Combine the chocolate and butter in a heatproof bowl. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Cook for 4 minutes, stirring occasionally, until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
  • 3
    Place the hazelnuts in a clean tea towel and rub to remove the skins. Place the hazelnuts and cocoa powder in the bowl of a food processor and process until the hazelnuts are finely ground.
  • 4
    Separate the eggs, reserving 3 egg whites. Reserve 2 tablespoons of sugar. Combine the egg yolks and remaining sugar in a large bowl. Use an electric beater to beat for 5 minutes or until thick and pale. Add the chocolate mixture, brandy or rum and vanilla, and stir until well combined. Stir in the hazelnut mixture.
  • 5
    Use a clean electric beater to whisk the reserved egg whites in a clean dry bowl until firm peaks form. Add the reserved sugar and beat for 2 minutes or until the mixture is firm and glossy. Gently fold the egg white mixture into the chocolate mixture. Pour into the prepared pan.
  • 6
    Bake in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 20 minutes to cool before turning onto a wire rack to cool completely. (To freeze, see note)
  • 7
    Cut into wedges. Serve with cream and sliced strawberries.

Source: taste.com.au


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