Flourless Chocolate Cake Recipe
toasted hazelnuts, vanilla bean ice cream, raspberry coulis, Bulls Bay smoked sea salt
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Ingredients
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Cake
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine dark chocolate and unsalted butter. Melt together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 3
Combine Sugar and Eggs
In a separate bowl, whisk together granulated sugar and eggs until light and fluffy. Add in vanilla extract and mix well.
- 4
Mix Together
Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously until well combined.
- 5
Add Dry Ingredients
Sift cocoa powder into the batter and fold in toasted hazelnuts. Mix until just combined.
- 6
Bake
Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until the cake has set and a toothpick inserted comes out with a few moist crumbs.
- 7
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with vanilla bean ice cream, raspberry coulis, and a sprinkle of Bulls Bay smoked sea salt.
