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Recipes and Cooking

HL1204E03 flourless chocolate cake 3 lores

Flourless Chocolate Cake

Flourless Chocolate Cake

HL1204E03 flourless chocolate cake 3 lores

Ingredients

175g unsalted butter, chopped

200g dark chocolate (70% cocoa), chopped coarsely

½ cup (50g) cocoa powder, plus extra to dust

1 tbsp instant coffee granules

6 eggs, at room temperature

1½ cups (330g) raw caster sugar

2 cups (200g) hazelnut meal

vanilla bean cream

300ml thickened cream

1 tsp vanilla bean paste

2 tsp icing sugar

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a deep 22cm round springform pan; line base and side with baking paper.
  2. Place butter, chocolate and cocoa in a large heatproof bowl over a medium saucepan of simmering water, ensuring the base of bowl doesn’t touch the water. Stir until mixture is melted and smooth. Remove bowl from heat; cool for 15 minutes.
  3. Meanwhile, combine coffee and 1 tbsp boiling water in a small heatproof jug. Beat eggs and sugar in a small bowl with an electric mixer for 2 minutes or until thick and creamy. Stir in coffee mixture. Add egg mixture to chocolate mixture; stir until just combined. Fold in hazelnut meal. Pour mixture into pan.
  4. Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 30 minutes.
  5. Meanwhile, to make vanilla bean cream, beat ingredients in a medium bowl with electric mixer until soft peaks form.
  6. Just before serving, dust cake with extra cocoa. Serve with vanilla bean cream.

Notes

The Australian Women's Weekly, in conjunction with Australian Eggs, recently released a mini cookbook containing a collection of egg recipes for every time of the day. The cookbook is available for purchase from Woolworths and Coles Australia wide. This recipe has been republished with permission.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people