Rich & Fudgy Flourless Chocolate Hazelnut Cake (Print Version)
# Ingredients:
→ Cake
01 -
6 large eggs, room temperature, separated
02 -
12 tablespoons (170g) unsalted butter
03 -
10 ounces (283g) semisweet chocolate, chopped
04 -
3/4 cup (150g) granulated sugar, divided
05 -
1 cup (112g) hazelnut flour
06 -
1/2 teaspoon fine sea salt
07 -
2 teaspoons vanilla extract
→ Optional Toppings
08 -
Whipped mascarpone
09 -
Chocolate ganache
10 -
Seasonal fruit
11 -
Cocoa powder for dusting
# Instructions:
01 -
Heat oven to 350°F. Butter 9-inch springform pan and line with parchment. Bring eggs to room temperature.
02 -
Melt butter and chocolate over simmering water until smooth. Remove from heat.
03 -
Whisk 1/2 cup sugar with hazelnut flour and salt. Add to chocolate with vanilla and egg yolks.
04 -
Beat egg whites until foamy. Add remaining sugar and whip to soft peaks.
05 -
Fold whites into chocolate mixture in thirds. Pour into pan and bake 35-40 minutes until puffed and set.
# Notes:
01 -
Can be made 1-2 days ahead
02 -
Freezes well up to 1 month
03 -
Use 60-65% chocolate for best results