Italian · Dessert
Rich Chocolate Hazelnut Cake
A dense, fudgy Italian-style flourless-leaning chocolate cake built on ground hazelnuts and melted dark chocolate, lightened with whisked egg whites, then finished with a glossy dark chocolate ganache and toasted hazelnuts.
$1
25 minsPrep
26 minsCook
66 minsTotal
MediumLevel
Nutrition per serving
592Calories
9.5gProtein
46.9gFat
37.3gCarbs
22.2gSugar
6.1gFiber
434mgSodium
137mgChol
21.2gSat Fat
432mgPotassium
78mgCalcium
5.3mgIron
0.3mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Milk Chocolate Hazelnut Espresso
local
Barolo
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C and butter a 10cm springform tin, lining the base with a disc of baking paper.
2
Melt the 30g dark chocolate with the butter over a double boiler, stirring until glossy, then set aside to cool slightly.
3
Whisk the egg yolks with half the sugar until pale and thickened, then fold in the cooled chocolate-butter mixture, ground hazelnuts, sifted flour, cocoa powder and baking powder.
4
In a separate bowl, whisk the egg whites with the salt to soft peaks, then add the remaining sugar and whisk to stiff, glossy peaks.
5
Fold the egg whites into the chocolate batter in three additions, keeping as much air in the mixture as possible.
6
Pour the batter into the prepared tin and bake for 24-27 minutes, until a skewer comes out with a few moist crumbs.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
8
Warm the cream until just steaming, pour over the chopped 25g dark chocolate, let sit for 2 minutes, then stir to a smooth ganache.
9
Pour the ganache over the cooled cake, letting it drip down the sides, and scatter with toasted chopped hazelnuts before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened
- 30g30g Chocolate Dark 70, melted
- 28g28g Sugar White
- 44g44g Egg, separated
- 35g35g Hazelnut, finely ground
- 12g12g Cake Flour, sifted
- 5g5g Cocoa Powder, sifted
- 2g2g Baking Powder
- 1g1g Salt
- 35g35g Heavy Cream, warmed, 1
- 25g25g Chocolate Dark 70, chopped, for ganache, 1
- 8g8g Hazelnut, toasted, roughly chopped, for garnish, 1
