Ingredientes para Flourless Chocolate Hazelnut Cake
- 1 cup hazelnuts
- 1 teaspoon baking powder
- 6 large egg yolks
- 6 large egg whites
- Granulated Sugar
- 1 tablespoon Kahlua (or substitute)
- Semisweet Chocolate
- Instant Coffee
- 2 tablespoons boiling water
- Semi Sweet Chocolate Chips
- Sweet Butter
- 2 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Flourless Chocolate Hazelnut Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Flourless Chocolate Hazelnut Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- Toast 1 cup hazelnuts in a dry skillet over medium heat for 5-7 minutes, shaking frequently, until fragrant and lightly browned. Let cool slightly, then grind in a food processor until very finely chopped.
- In a small bowl, whisk together 1 teaspoon baking powder and 1/4 teaspoon salt. Set aside.
- In a large bowl, whisk together 6 large egg yolks and 1 1/2 cups granulated sugar until pale and thick (about 5 minutes).
- Stir in the ground hazelnuts, 2 tablespoons Kahlua (or non-alcoholic substitute), and 12 ounces (340g) melted bittersweet chocolate (finely chopped).
- In a separate clean, dry bowl, beat 6 large egg whites with an electric mixer until stiff peaks form.
- Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it.
- Gradually fold in the remaining egg whites until just combined, being careful not to deflate the batter.
- Pour the batter into the prepared springform pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan on a wire rack before removing the sides of the pan.
- Once completely cooled, slice the cake horizontally into two layers.
- Drizzle 1 tablespoon of Kahlua (or substitute) over each layer.
- **For the frosting:** In a small bowl, dissolve 1 tablespoon instant coffee granules in 2 tablespoons of boiling water. Set aside to cool.
- Melt 12 ounces (340g) semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a medium bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in the melted chocolate and coffee mixture until well combined and smooth.
- Spread the frosting generously between the cake layers, down the sides, and on top of the cake.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
1489g
Fat
1200g
Carbs
160g
