Rich Flourless Hazelnut Chocolate Cake
Prep 25min (+2hr 30min cooling time)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 but 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!
Melted butter, to grease
200g (7oz) roasted and peeled hazelnuts
250g (9oz) good-quality dark chocolate (45-54% cocoa), chopped
185g (6½oz) unsalted butter, cubed
40g (1⅓oz/⅓ cup) cocoa powder, sifted
60ml (2fl oz/¼ cup) strong, freshly brewed coffee
6 eggs, at room temperature
275g (9¾oz/1¼ cups) caster sugar
Cocoa powder or icing sugar, to dust
Cream or ice cream, and fresh berries, to serve
- Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Brush a 22cm (8¾in), base measurement, springform tin with the melted butter to grease 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 medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Heat, stirring occasionally, until melted and smooth. Remove from heat and stir in the coffee. Set aside.
- Use a balloon whisk to mix the eggs and sugar until just combined. Stir in the chocolate mixture and then the ground hazelnuts until evenly combined.
- Pour into the prepared tin and bake in preheated oven for 45-50 minutes or until the centre 10cm (4in) still wobbles slightly when the tin is shaken gently. Remove from the oven and cool in the tin on a wire rack (this will take about 2½ hours).
- Serve dusted with cocoa powder or icing sugar and accompanied by cream or 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.
Photography by Alan Benson.