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Flourless Chocolate and Hazelnut Cake with Ganache

William Meppem

Flourless Chocolate and Hazelnut Cake with Ganache recipe, by MiNDFOOD's Dixie Elliott.

Flourless Chocolate and Hazelnut Cake with Ganache

Makes 20cm round cake

250g dark chocolate, broken into pieces

125g unsalted butter, cut into cubes

½ cup strong black coffee

2 tsp vanilla extract

6 eggs, separated

½ cup caster sugar

pinch of salt

¼ cup caster sugar (extra)

200g hazelnut meal

1 tbsp cocoa

1 Preheat oven to 160C. Grease and line the base and sides of a 20cm springform cake pan with baking paper. Put chocolate, butter, coffee and vanilla in a heavy-based saucepan over low heat. Stir with a metal spoon until melted and smooth. Remove from heat and allow to cool.

2 Using an electric beater, beat egg yolks and sugar in a small bowl until thick and pale. Add yolk mixture to cooled chocolate mixture and stir with a large metal spoon until well combined. Transfer mixture to a large bowl.

3 Put egg whites and salt in a clean bowl and beat with an electric beater until soft peaks form. Add sugar (extra) and beat for 2 minutes or until thick and glossy. Fold egg white and hazelnut meal into chocolate mixture with a large metal spoon until well combined. Spoon into prepared baking pan. Gently shake to settle mixture. Bake for 50-60 minutes or until cooked through when tested with a skewer inserted in the centre of cake. Stand cake on a wire rack to cool.

4 When cold, release clip on pan and remove baking paper. Dust with sifted cocoa. Serve with ganache.


GANACHE

200ml thickened cream

200g quality dark chocolate (chopped)

1 Put thickened cream in a saucepan over low heat. When bubbles form around the edge of the saucepan, remove cream from heat and stir in chocolate until it melts and a smooth sauce forms

2 Pour over cake or allow sauce to thicken to a spreadable consistency

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