Flourless chocolate cake with a chocolate and hazelnut topping

Flourless chocolate cake with a chocolate and hazelnut topping

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

This is a superb version of a flourless chocolate cake. The crunch of the hazelnuts give it an extra dimension.

Ingredients

Quantity Ingredient
potato flour, for dusting
60ml cream
150g dark chocolate, chopped
4 large eggs, separated
100g caster sugar
100g ground almonds, toasted
60g sultanas
1 tablespoon brandy
pinch cream of tartar
6 see method for ingredients, halved, (optional)

Icing

Quantity Ingredient
2 tablespoons cream
100g dark chocolate, chopped
20 roasted hazelnuts, roughly chopped

Method

  1. Preheat the oven to 180°C. Butter a 25 cm ring tin, or a 22 cm round or square cake tin and dust with potato flour.
  2. Bring the cream to the boil in a small saucepan. Remove from the heat and stir in the chocolate until melted.
  3. Using electric beaters, beat the egg yolks and sugar until white and fluffy. Gently stir in the chocolate mixture, toasted ground almonds, sultanas and brandy.
  4. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Fold the egg whites into the chocolate mixture.
  5. Pour the mixture into the prepared tin and bake for 50 minutes or until the centre of the top is firm to the touch. Set aside for 15 minutes before carefully turning out onto a wire rack.
  6. To make the icing (frosting), bring the cream to the boil in a small saucepan. Remove from the heat and stir in the chocolate until melted and smooth. Stir in the roasted hazelnuts. Pour the icing over the cake and decorate with the apricot halves, if using.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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