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Flourless Chocolate Cake
Flourless Chocolate Cake
- Preparation time 60 mins
- Serves 12 people
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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
- Preheat oven to 180°C/160°C fan-forced. Grease a deep 22cm round springform pan; line base and side with baking paper.
- 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.
- 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.
- Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 30 minutes.
- Meanwhile, to make vanilla bean cream, beat ingredients in a medium bowl with electric mixer until soft peaks form.
- Just before serving, dust cake with extra cocoa. Serve with vanilla bean cream.
Nutritional Information
- Serving size 129g
- Energy 2360kJ 564kcal
- Protein 9g
- Total fat 41.7g
- Saturated fat 19.6g
- Carbs (total) 37.4g
- Carbs (sugar) 34.1g
- Sodium 66mg
- Fibre 3.2g
All nutrition values are per serve.
