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Earlier this year, i made a flourless chocolate cake. I was surprised at how decadent and moist it was and so when i discovered this recipe which has the added bonus of hazelnuts, i knew it was going to be good. What is also good about this recipe is that this cake is best eaten the day after, so you can bake it in advance which leaves you out of the kitchen and plenty of time to mingle with your guests.

My wonderful friend Amanda from Swish & Swanky has asked me to contribute a Christmas dessert for her blog (which you must check out btw, it is filled with all things beautiful). As soon as she asked, i knew it had to be something chocolatey. After all, how can you finish of a huge Christmas feast and not end with chocolate? This recipe would’ve been more perfect if it were a chestnut chocolate cake (you know, Chestnuts roasting on a open fire…) but i’m not really sure how chestnuts would go so hazelnuts it is. I promise you won’t be disappointed.

Hazelnut Flourless Chocolate Cake

Hazelnut Flourless Chocolate Cake

Hazelnut Flourless Chocolate Cake

  • 350 grams good quality dark chocolate, chopped
  • 185 grams unsalted butter, chopped
  • 6 eggs
  • 1 cup brown sugar
  • 1/4 cup hazelnut liqueur (i used Frangelico)
  • 1 cup ground hazelnuts

Method

  1. Pre-heat oven to 170C
  2. Line the base and sides of a 22cm springform pan with non-stick baking paper
  3. Place chocolate and butter into a saucepan over low heat and stir until melted
  4. Place eggs, sugar, liqueur and hazelnuts into a bowl and whisk to combine
  5. Add chocolate mixture and whisk until smooth
  6. Spoon mixture into tin and cover with aluminium foil
  7. Bake for 40 mins then remove foil and cool cake in tin then refridgerate until cold

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Recipe adapted from Donna Hay – No Time To Cook

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This recipe was given to me as part of my kitchen tea gift from my bridesmaids. They had asked all my friends for their all time favourite recipe and collated it into a cute little photo album and wrapped it up with ribbon and finished it off with a mini whisk.

I must admit that it was so special i actually put it away along with my other wedding mementos only to be taken out when i was feeling sentimental. I know that it was not the intention so a couple of months ago i took it out to be used for its intended purpose.

The first recipe i tried was of course a chocolate one and never having tried a flourless cake before this recipe had me intrigued. I didn’t know what to expect at first, i mean, how can a cake not have flour in it? But, it works so i’m not going to question it any further.

Flourless Chocolate Cake

Flourless Chocolate Cake

Chocolate Flourless Cake

  • 125 grams unsalted butter
  • 185 grams dark chocolate (roughly chopped)
  • 5 large eggs (separated)
  • Pinch of salt
  • 230 grams caster sugar
  • 250 grams ground almonds (almond meal)

To decorate

  • 300g dark chocolate (melted)
  • 1 punnet fresh raspberries
  • Icing sugar

Method

  1. Preheat oven to 180C
  2. In a medium heatproof bowl over simmering water, stir butter and chocolate until melted. Set aside to cool
  3. Beat egg whites with salt and 1/3 of the sugar until soft peaks form
  4. Beat egg yolks with the remaining sugar until creamy
  5. Fold yolks into chocolate then the almond meal, then fold the egg whites in
  6. Spray and line with baking paper a 22cm spring-form pan and pour mixture into the pan
  7. Bake for 45-55 minutes or until cake is firm in the middle and cool on a wire rack
  8. Meanwhile, cut out a circle of baking paper 6cm wider than the diameter of the cake
  9. Spread thickly with melted chocolate and set aside to harden slightly for 5 minutes
  10. Please on top of the cake and allow sides to fold down over the cake loosely
  11. Refridgerate until set and sprinkle with raspberries and icing sugar

Recipe from Gen 😀

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