Flourless Hazelnut Chocolate Cake - heavenly
Since people have asked for the recipe, I'm thrilled to share it! This flourless hazelnut chocolate cake has become a bit of a secret favorite at my private pasta pesto workshops (you won’t find it in the scheduled classes!). After a night of rolling out pasta and whipping up pesto, this cake is the perfect, indulgent finale. It’s rich and fudgy with a hint of hazelnut that pairs so beautifully with dark chocolate—and it’s easier to make than you might think.
Here’s the recipe so you can bring a little slice of that workshop magic into your own kitchen!
1/3 cup (35g) cocoa powder
1/3 cup (80ml) hot water
150 gram dark eating chocolate, melted
150 gram butter, melted
1 1/3 cup (295g) firmly packed brown sugar
1 cup (100g) hazelnuts ( or hazelnut meal)
4 eggs, separated
1 tablespoon cocoa powder, extra
To serve: mascarpone cheese and berries.
Method
If using whole hazelnuts you will need to blitz them in a food processor to create a flour. TIP do this with the sugar, otherwise you will create a nut butter.
Preheat oven to 160°C fan. Line with baking paper and grease deep 20cm-round or square cake pan;
Blend cocoa with the water in large bowl until smooth. Add chocolate, butter, sugar, hazelnut meal and egg yolks; stir until combined.
Beat egg whites in small bowl until soft peaks form; fold into chocolate mixture in two batches.
Pour mixture into pan; bake about 1 hour. Stand cake in pan 15 minutes before turning, top-side up, onto wire rack to cool. Dust with sifted extra cocoa.
Serve with a small dollop of mascarpone cheese and a few fresh berries.
