Flourless Chocolate and Hazelnut Cake with Ganache. This Flourless Chocolate and Hazelnut Cake with Ganache is a must-bake and incredibly decadent when served with this rich chocolate ganache.
Flourless Chocolate & Hazelnut Cake with Ganache
Makes 1 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.
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