Flourless Hazelnut Chocolate Cake Recipe
Hazelnut ice cream, burnt honey creme caramel, shiso, strawberry, honeycomb
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Prepare the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes until golden and fragrant. Remove from the oven and let cool slightly. Once cool, rub the hazelnuts in a clean kitchen towel to remove the skins. Chop coarsely.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a double boiler or in the microwave, stirring until smooth. Allow to cool slightly.
- 3
Combine Ingredients
In a mixing bowl, whisk together the eggs and sugar until thick and pale. Add the melted chocolate mixture, vanilla extract, and salt. Mix until just combined. Gently fold in the chopped hazelnuts.
- 4
Bake the Cake
Grease a round cake pan (8-inch) with butter and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.