Chocolate Hazelnut, No Flour (Print Version)
# Ingredients:
→ Cake
01 -
6 big eggs, room temp—keep whites and yolks apart
02 -
12 tablespoons (170g) of unsalted butter, plus extra for prepping the pan
03 -
10 oz (283g) semisweet chocolate (60-65% cocoa), chopped roughly
04 -
3/4 cup (150g) granulated sugar (organic if possible), split in half
05 -
1 cup (112g) of ground hazelnuts or hazelnut flour
06 -
1/2 teaspoon fine kosher salt or sea salt
07 -
2 teaspoons of vanilla essence
→ Optional Toppings
08 -
Fresh fruits of the season
09 -
Dust with a bit of cocoa powder
10 -
Mascarpone whipped cream
11 -
Chocolate ganache made with coconut milk
# Instructions:
01 -
Set your oven to heat up at 350°F. Grease a 9-inch springform pan and line it with parchment paper. Let the eggs come to room temperature.
02 -
Gently melt the butter and chocolate together with a double boiler for about 5 minutes or until smooth. Take off the heat and stir until it’s all blended and shiny.
03 -
Mix the salt and 1/2 cup of sugar with the hazelnut flour. Blend this together with the chocolate mixture, egg yolks, and vanilla.
04 -
Beat the egg whites until frothy, slowly adding the rest of the sugar (1/4 cup) to form soft peaks.
05 -
Carefully fold the whipped egg whites into the chocolate batter in three parts until you don’t see streaks anymore.
06 -
Pour batter into the pan and bake it for 35-40 minutes until puffed up and the center is firm. Let it cool fully before you dig in.
# Notes:
01 -
Prepare it 1-2 days in advance and keep at room temp
02 -
You can freeze it for a month if needed
03 -
Swap almond flour or other nut flours for hazelnut flour if you prefer
04 -
Make it dairy-free by using vegan butter