Recipe

潮湿flourless choc-nut cake

If you're in the mood for something deeply indulgent, you can't go past this moist flourless chocolate and hazelnut cake. As a bonus, it is gluten-free, wheat-free and yeast-free.

Apr 30, 2009 2:00pm
  • 2 hrs 15 mins cooking
  • Serves 10
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Ingredients

潮湿flourless choc-nut cake
  • 1/2 cup (50g) cocoa powder
  • 1/2 cup (125ml) hot water
  • 1 1/2 cup (330g) firmly packed brown sugar
  • 220 gram unsalted butter, chopped coarsely
  • 200 gram dark eating chocolate, chopped coarsely
  • 1 1/2 cup (150g) hazelnut meal
  • 6 eggs, beaten lightly
Chocolate ganache
  • 3/4 cup (180ml) cream
  • 300 gram dark eating chocolate, chopped coarsely

Method

潮湿flourless choc-nut cake
  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease 25cm-round springform tin; line base and side with baking paper.
  • 2
    Blend cocoa with the water in medium saucepan until smooth. Add sugar, butter and chocolate; stir over low heat until smooth. Remove from heat.
  • 3
    Stand chocolate mixture about 15 minutes or until barely warm. Stir in meal and egg. Pour mixture into tin.
  • 4
    Bake cake about 1 hour 40 minutes. Cool cake in tin. Refrigerate, covered, 3 hours or overnight.
  • 5
    Meanwhile, to make chocolate ganache, bring cream to the boil in small saucepan. Remove from heat, add chocolate; stir until smooth. Stand 20 minutes before using.
  • 6
    Place cake onto serving plate. Cover with ganache, decorate with icing flowers, berries or the motif of your choice. Serve cut into slim wedges.

Notes

This recipe is gluten-free, wheat-free and yeast-free.

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