This is a flourless nutty choco cake but it's baked this time. The substitute for flour is hazelnut meal or ground hazelnut and this cake is indeed delicious, full of nutty flavour and light. Half the cake was finished after it was baked and I kept the remaining portion in an airtight container in the fridge. I had to as the weather is super hot these days. It stayed fresh even after two days.
Can you guess what's on top of the cake besides icing sugar? I didn't have any strawberries or other berries on hand, so I just cut up some Rowntrees fruit pastilles and put them in the centre for decor ...... not a bad idea, at least it helps to bring out some colour.
This piece is without the fruit pastilles, looks alright too on its own! Believe me this is indeed yummy and you definitely can't stop at one ........ stretch for another!
- 250 gm dark cooking chocolate
- 105 gm butter, chopped
- 5 eggs, separated
- 70 gm vanilla sugar
- 180 gm hazelnut meal (ground hazelnut)
- 1.1/2 tsp vanilla
- 2 tsp sugar to be added to the egg whites
- Icing sugar for decoration (optional)
- Grease an 8 inch springform cake pan with butter and line the base with baking paper. Set aside.
- Break up the chocolate, add in the butter, vanilla, stir under low heat till melted and smooth. Remove and let cool.
- Beat egg yolks with sugar till light, creamy and thick. Gradually add in the choc mixture, beat on low speed till just combined. Stir in the ground hazlenut, mix well, scraping from the bottom and sides of the mixing bowl. (The mixture tends to be a bit stiff at this juncture).
- Beat egg whites till foamy, add in the sugar and continue beating till stiff but not dry.
- Fold in the egg whites into the choc mixture in three batches. Mix well till fully incorporated.
- Pour the batter into the prepared cake pan, levelling the top.
- Bake in a preheated oven @ 180 degC for 50 to 55 mins., till tested with a skewer and it comes out clean.
- Cool in pan for 5 mins., unmould the cake and let cool completely on a wire rack.
- Dust with some icing sugar to decorate if desired.
I'm submitting this post to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by
DG of Tested and Tasted