Ingredientes para Flourless Hazelnut Chocolate Cake
- Cocoa Powder
- 1/4 cup boiling water
- Dark Chocolate
- 100g unsalted butter
- Brown Sugar
- 100g hazelnut meal
- Eggs
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Cómo preparar Flourless Hazelnut Chocolate Cake
- Preheat oven to 160°C (320°F).
- Grease and flour a deep 19cm square cake pan. Line the base and sides with baking paper, ensuring it extends slightly over the edges for easy removal.
- In a large heatproof bowl, whisk together 2 tablespoons of cocoa powder with 1/4 cup of boiling water until completely smooth and lump-free. Set aside to cool slightly.
- Melt 200g of good quality dark chocolate and 100g of unsalted butter in a double boiler or microwave. Stir until completely smooth.
- In a separate bowl, whisk together the melted chocolate mixture, 150g of granulated sugar, 100g of hazelnut meal, and 4 large egg yolks until well combined.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff peaks form. Do not underbeat.
- Gently fold the egg whites into the chocolate mixture in two additions, being careful not to deflate the egg whites. Fold until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 70-80 minutes, or until a skewer inserted into the center comes out with only moist crumbs attached. If the cake starts to brown too much, tent it loosely with foil.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with sifted cocoa powder and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
127g
Fat
78g
Carbs
13g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Desserts Eggs Dairy Fruit Finger Food Kid Friendly Picnic Vegetarian Cakes Chocolate Nuts Eggs Dietary Gifts Gluten Free Brown Bag Inexpensive New Zealand Free Of Something Toddler Friendly To Go Presentation Served Cold 4 Hours Or Less
