This Flourless Hazelnut Chocolate Cake, with a fudge-like centre, is the perfect excuse for some weekend baking!
Flourless Hazelnut Chocolate Cake Recipe
Serves about 12
Ingredients:
200g dark chocolate
200g butter
¼ cup cocoa powder
4 eggs, separated
1½ cups brown sugar
1½ cups ground hazelnuts
¼ cup Frangelico
250g mascarpone
1 tbsp icing sugar
cocoa powder, to dust
Roast Strawberries and Rhubarb
250g strawberries, ends trimmed
1 bunch rhubarb
1 tbsp caster sugar
1 orange, zest and 2 tbsp juice
Method:
Preheat oven to 180°C. Grease and line the base and sides of a 23cm-square cake pan with baking paper.
Combine chocolate, butter, ⅓ cup of water and cocoa in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate melts and mixture is smooth. Transfer to a large bowl.
Add egg yolks, sugar, ground hazelnuts and 2 tablespoons of Frangelico to chocolate mixture. Stir to combine.
Using an electric mixer, whisk egg whites in a clean, dry bowl until firm peaks form. Add one-third to the chocolate mixture and gently fold to combine. Add remaining egg white and fold to combine. Pour into the prepared pan. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
Set aside for 10 minutes before turning onto a wire rack to cool.
Combine mascarpone with icing sugar and remaining Frangelico.
Meanwhile, line a baking tray with baking paper. Arrange strawberries and rhubarb on tray. Sprinkle with sugar, orange juice and orange zest. Bake for 10 minutes or until just tender. Remove from oven. Set aside to cool slightly.
Cut cake into squares and dust with cocoa powder. Serve with mascarpone and roasted strawberries and rhubarb.
