flourless chocolate, hazelnut and espresso cake
baked for a dinner with friends, late April 2023
adapted from a variety of recipes, to suit my pantry
ingredients
75g dark chocolate, melted
75g butter, melted, plus extra for buttering tin
2 eggs, separated
18g cocoa powder, plus extra for dusting tin
40mL fresh hot coffee
110g brown sugar
50g hazelnut meal
method
preheat oven to 160°C
liberally butter an 8-inch round cake tin and dust generously with cocoa powder
melt the butter (75g) and chocolate (75g) together and set aside
separate the eggs (2) and place the whites in a large bowl
whip the egg whites to soft peaks and set aside
in a medium bowl, mix the cocoa powder (18g) and hot coffee (40mL) together
add in the melted chocolate and butter, brown sugar (110g), hazelnut meal (50g), and egg yolks
fold the whipped egg whites gently into the chocolate mixture, folding until there are no more white streaks
pour into prepared cake tin and level the top if required
bake for 45 minutes
let cool for at least 15 minutes before removing from the pan and letting cool completely on a wire rack
top with cocoa powder before serving, or a scoop of barely sweetened whipped cream