Chinese New Year happened to fall on Valentine’s Day. This flourless hazelnut chocolate cake recipe is to die for and I’m sure your sweetheart will love you for it, if you baked it for her or him on Valentine’s Day. This recipe is adapted from The Australian Women’s Weekly magazine.
Recipe after the jump:
Flourless Hazelnut Chocolate Cake Recipe
35g cocoa powder, sifted
80ml hot water
150g dark eating chocolate, melted
150g butter, melted
295g firmly packed brown sugar
100g (1 cup) hazelnut meal
4 eggs, separated
1 tablespoon cocoa powder, extra
1. Preheat over to 180C (160C fan forced). Grease a deep 20cm round spring form pan (I used square spring form). Line the base and side with baking paper.
2. Blend cocoa with water in a large bowl until smooth. Add the chocolate, butter, sugar, hazelnut meal and egg yolks, and stir until combined.
3. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture in two batches.
4. Pour mixture into pan and bake for about 1 hour. Stand cake in the pan for 15 minutes before loosening side of the pan. Cool on wire rack. Serve dusted with sifted extra cocoa.