Flourless Hazelnut, Chocolate and Espresso Cake

Interactive experience

Products and recipes

Serves 4

As seen in Episode Two on Network Ten.

Recipe

Serves 4

Ingredients

• 150 g unsalted butter
• 160 g 70 % dark chocolate
• 45 g dutch cocoa powder
• 50 ml espresso coffee
• 1 teaspoon of vanilla extract
• 200 g of firmly packed brown sugar
• 4 eggs
• 120 g of hazelnut meal
• Pinch of salt
• Serve with mascarpone and berries

Method

1. Heat your oven to 160 C Melt the butter with the chocolate in a double boiler
2. In a separate bowl, cream the yolks with the sugar with a whisk or an electric beater until fluffy.
3. Pour the hot coffee into a bowl with the cocoa powder and whisk until there are no lumps. Add the vanilla and mix. Add the cocoa mixture to the buttery melted chocolate and stir to combine.
4. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. This will take about 1 minute if using a hand-held electric beater. A fair bit more if doing by hand…
5. Add the hazelnut meal to the creamed sugar and stir to combine then pour in the chocolate mixture.
6. Gently fold the egg whites through the chocolate mixture using a large metal spoon. Pour the batter into a 20 cm round cake tin, lined with baking paper. Bake for 40/45 minutes or until the edges are firm and the surface it slightly cracked and feels soft in the middle.
7. As it cools down, it will sink in a little creating the perfect opportunity to be topped with, berries, and mascarpone or both! You may dust it with icing sugar, or cocoa powder or, if you feel exceedingly indulgent, coat it with molten dark chocolate