Flourless dark chocolate and hazelnut cake
This cake has an almost meringue-like texture on top, and is dense and rich on the inside. A perfect decadent chocolatey ending to any celebratory meal.
- 300 g good-quality bitter dark chocolate
- 300 g butter
- 12 eggs
- 500 g coconut sugar
- 10 ml vanilla extract
- 375 ml hazelnuts - roasted and roughly chopped
- 25 ml espresso
- 150 g cocoa powder - plus extra for dusting
- 5 ml sea salt
Preheat the oven to 160 °C. Grease and line a 35 cm springform cake tin.
Melt the chocolate and butter together in the microwave or in a double boiler on the stovetop.
While that is melting, separate the eggs into two bowls. Add 100 g of the coconut sugar to the egg whites and the remaining 400 g to the yolks. Beat the yolks for about 7 minutes or until pale. Beat the whites until soft peaks form.
Once the chocolate and butter mixture is melted, take off the heat and stir in the vanilla, 250 ml (1 cup) of the hazelnuts and the espresso shot. Set aside.
Fold the cocoa powder and the egg white mixture into the fluffy egg yolk mixture.
Gently fold in the chocolate and butter mixture and salt.
Once combined, pour into the prepared springform tin and bake for 1 hour. Remove from the oven and leave to cool in the tin. (It will sink slightly, but this is normal.) Dust with cocoa and top with the remaining hazelnuts.
Even more indulgent served warm with a few blobs of thick cream.