Chocolate and hazelnut cake
Can't quite imagine making a cake without flour? This works brilliantly with the ground nuts making a great substitute. It's a rich recipe, though - a little goes a long way.
Takes: 1 hour, plus cooling
Serves: 10
300g (10 1/2oz) plain chocolate, broken into small pieces
200g (7oz) whole blanched hazelnuts
150g (5oz) unsalted butter, softened
150g (5oz) caster sugar
4 medium eggs, separated
3tbsp crème fraîche
Cocoa powder, for dusting
Chocolate curls, for decorating
1. Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool. Whizz the nuts in a processor until they look like coarse breadcrumbs. Set aside.
2. Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Stir in the melted chocolate, crème fraîche and nuts.
3. Whisk the egg whites until quite firm. Fold into the cake mixture. Tip the mixture into a 20cm (8in) square loose-based tin lined with greaseproof paper and bake at Gas 4/180°C/350°F for 40 mins.
4. Remove the cake from the oven and allow to cool in the tin on a wire rack. Remove from the tin, dust with cocoa powder and decorate with chocolate curls.
Where to next?
Wicked triple chocolate cake
Expert tip: Is your cake cooked?
Good news: Chocolate's good for you!
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