Rich Flourless Hazelnut Chocolate Cake
Prep 25min (+ 2hr30min cooling)
Bake 45-50minMakes 12-16 serves
I love this cake. Rich, decadent and completely addictive, it is one of the easiest cakes I have ever made and also one of the most impressive. The toasted hazelnuts give a wonderful ‘toasty’ undertone, but you can use ground, toasted pecans, almonds or pistachios (or a combination of nuts) instead – just take your pick!
200g roasted and peeled hazelnuts
250g good-quality dark chocolate (54% cocoa), chopped
185g unsalted butter, cubed
40g (⅓ cup) cocoa powder, sifted
60ml (¼ cup) strong, freshly brewed coffee
6 eggs, at room temperature
275g (1¼ cups) caster sugar
Cocoa powder or icing sugar, to sprinkle
Ice-cream, cream or fresh berries, to serve
- Preheat oven to 180ºC (160ºC fan-forced). Grease a 22cm springform tin with the melted butter and line the base with non-stick baking paper. Place the tin on a lined baking tray.
- Process the hazelnuts in a food processor using the pulse button until finely ground. Set aside.
- Combine the chocolate, butter and cocoa powder in a heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Cook, stirring occasionally, until melted and smooth. Remove from heat and stir in the coffee. Set aside.
- Use an electric mixer to beat the eggs and sugar until just combined. Use a large metal spoon or spatula to fold in the chocolate mixture, then fold in the ground hazelnuts.
- Pour into the prepared tin and bake for 45-50 minutes or until the centre has a slight wobble when the pan is shaken gently. Remove from the oven and cool completely in the pan on a wire rack (about 2½ hours). Serve sprinkled with icing sugar or cocoa powder and accompanied by cream, ice-cream and berries.
- This cake will keep in an airtight container in the fridge for up to 5 days. Bring to room temperature to serve.