Skip to main content
logo
Food Advertising by

Flourless Choco Hazelnut Cake




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!

Ingredients
  • 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)
Method
  1. Grease an 8 inch springform cake pan with butter and line the base with baking paper.  Set aside.
  2. Break up the chocolate, add in the butter, vanilla, stir under low heat till melted and smooth.  Remove and let cool.
  3. 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).
  4. Beat egg whites till foamy, add in the sugar and continue beating till stiff but  not  dry.
  5. Fold in the egg whites into the choc mixture in three batches.  Mix well till fully incorporated.
  6. Pour the batter into the prepared cake pan, levelling the top.
  7. Bake in a preheated oven @ 180 degC for 50 to 55 mins., till tested with a skewer and it comes out clean.
  8. Cool in pan for 5 mins., unmould the cake and let cool completely on a wire rack.
  9. 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


Comments

  1. wow ... another great cake. I have a lot to catch up on my baking. Salivating liao ...

    ReplyDelete
  2. I have plenty of almond crumbs left over from making macarons...I could try this:) definitely looks moist!

    ReplyDelete
  3. good to have a slice of this yummy cake with a cup coffee. Happy weekend ahead, Cheah!

    ReplyDelete
  4. cheah, i've seen this kind of flourless cake in some of my recipe books and yours look so much better! looks so moist to me!

    ReplyDelete
  5. Yummy Bakes
    Thanks! Never mind, practise makes perfect.

    j3ss kitch3n
    Thank you!

    Jeannie
    Oh yes, you can use almond meal too, bet you'll love it!

    Sonia
    Thank you. You have a great weekend with your family too!

    Lena
    It's moist, light and not too sweet. This recipe is a keeper for sure!

    ReplyDelete
  6. This is absolutely gorgeous! I must bookmark for this. Thanks for sharing Cheah!

    ReplyDelete
  7. I love your chocolate cake, and this looks chocolatey and moist! Perfect decorated with icing sugar & fruit pastilles :)

    ReplyDelete
  8. Anncoo
    You are most welcome!

    DG
    Thanks. Yes it's moist, chocolatey, nutty and yummy! Lazy man's way of cake decorating!

    ReplyDelete
  9. Next time bring some out for the "taster" ME! hahaha...

    ReplyDelete
  10. I like flourless cakes, so soft and moist!

    ReplyDelete
  11. Cheah, I have no doubt. This is a very delicious cake. Just imagine the hazelnuts all over your mouth. Hmmm..mm... Thanks for sharing. Have a great weekend. I'm still sick but have to visit. Hopefully, I'll be able to catch with all. ha...
    Regards, Kristy

    ReplyDelete
  12. Great idea in adding the fruit pastilles... does bring out the colour more.

    ReplyDelete
  13. Claire
    No problem, just remind!

    pigpigscorner
    Yes, and it's light!

    Kristy
    Hope you'll recover soon! You just relax and get plenty of rest!

    Penny
    Yes, I just make do with whatever I have!

    ReplyDelete
  14. Cheah, I have never bake a flourless cake before. Not that I have baked a lot of cakes:D I have bookmarked your recipe. Many thanks!

    ReplyDelete
  15. Quay Po Cooks
    You are most welcome. It was my first attempt too and no regrets!

    ReplyDelete
  16. I had tried the Hazelnut Chocolate recipe, is yummy.. :)

    ReplyDelete
  17. Hi Anonymous
    Glad to know that you've tried this recipe and like it.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …