Flourless Chocolate-Hazelnut Cake

Flourless chocolate-hazelnut cake

Muddy and Crunchy…

There is something about this flourless chocolate cake that makes it so easy to disappear… Especially when you have friends over for dinner…

Flourless chocolate-hazelnut cake

Flourless Chocolate-Hazelnut Cake

Ingredients

375 g whole hazelnuts, without the skin

375 g chocolate, good quality, 70% unsweetened, melted

375 g butter, unsalted

200 g soft brown sugar

175 g caster sugar

9 eggs

1  espresso shot (small cup)

2 tablespoons double cream

1 cup (250 ml) Mascarpone (a soft and mild Italian cream cheese)

vanilla ice cream (optional)

Method

1. Preheat the oven to 180℃ (350℉). Butter and grease a 26 cm, non-stick, round or square cake pan. Line the pan with parchment paper.

2. Ground hazelnut mixture: Roast the hazelnuts in the oven, for about 10 minutes — until they colour. Cool. Place the nuts in a food processor and grind until they have the consistency of breadcrumbs.

3. Chocolate-hazelnut mixture: Melt the chocolate in a bain-marie (double boiler). Note: if you do not have a bain-marie, no problem. Simply boil water in a large pot and place a smaller pot in the boiling water. Put the chocolate in the smaller pot and slowly melt it. Fold the ground hazelnuts mixture into the melted chocolate.

4. Batter: In a large bowl add the butter and both sugars and whisk — using an electric mixer — until pale in colour and fluffy in texture. Add the eggs one by one, whilst whisking, alternating each egg with spoonfuls of the chocolate-hazelnut mixture.

5. Pour the batter into the greased, floured and parchment-lined cake pan. Bake for 1 hour.

The top of the cake should be set when you insert a skewer into the centre and it comes out clean. (The cake settles as it cools)

6. While the cake is still warm, pierce the top all over with a skewer (toothpick) and sprinkle the top with the espresso shot. Allow the cake to cool completely while in the pan.

7. In a small bowl, fold the Mascarpone into the double cream until smooth.

Serve the cake with a generous spoonful of this mascarpone cream or alternatively, with vanilla ice cream.

print