Ingredients for Flourless Hazelnut Chocolate Cake Gluten Free
- 6 ounces (170g) dark chocolate
- Unsalted Butter
- Eggs
- Coconut Sugar
- 1 cup (120g) hazelnut meal
- Unsweetened Cocoa Powder
- Brandy
- Powdered sugar, for dusting
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How to Make Flourless Hazelnut Chocolate Cake Gluten Free
- Melt 6 ounces (170g) of dark chocolate and 4 tablespoons (57g) of unsalted butter in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Set aside to cool slightly.
- Preheat oven to 350°F (175°C). Grease and flour a 7-inch springform pan.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Set aside.
- In a separate bowl, whisk together 4 large egg yolks with 1/2 cup (100g) granulated sugar until pale and thick.
- Gently fold in the cooled chocolate mixture until just combined.
- Stir in 1 cup (120g) hazelnut meal, 2 tablespoons (10g) unsweetened cocoa powder, and 1 tablespoon of your favorite liqueur (optional). Mix until just combined.
- Gently fold in the whipped egg whites in three additions, being careful not to deflate the mixture.
- Pour batter into the prepared springform pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight.
- Before serving, dust with powdered sugar using a fine-mesh sieve.
- Slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
43g
Carbs
1g
