Flourless chocolate & hazelnut cake
Flourless cakes are often enjoyed at Passover celebrations, as they’re free from grains and leavening agents, relying on whipped egg whites to give that elegantly subtle lift. This recipe contains amaretto, but swap it for fresh black coffee if you prefer, adding 1 tbsp caster sugar to the cream.
- Prepare35 mins
- Cook45 mins
- Total time1 hr 20 mins
For the cake
- 250g unsalted butter, cubed, plus extra for greasing
- 250g dark chocolate (70%), roughly chopped
- 200g roasted chopped hazelnuts
- 6 large eggs, separated
- 250g golden caster sugar
- 75g ground almonds
- 3 tbsp amaretto
- Cocoa powder, for dusting
For the amaretto cream
- 300ml double cream
- 1 tbsp amaretto liqueur
Grease and line a 23cm springform cake tin with baking parchment. Preheat the oven to 180°C, gas mark 4. Put the chocolate and butter in a heatproof bowl and set over a pan of barely simmering water until melted. In the small bowl of a food processor, whizz 175g hazelnuts until fnely ground; set aside.
Cool the chocolate mixture for 5 minutes, then beat in the egg yolks with a balloon whisk. In a separate bowl, use electric beaters to whisk the egg whites to stiff peaks. Continue to whisk while slowly adding the sugar, until you get a thick, glossy meringue.
Gently stir the ground hazelnuts, almonds, amaretto and a pinch of salt into the chocolate mixture; beat in 1 large spoonful of meringue. Using a metal spoon, carefully fold in the remaining meringue. Spoon into the prepared tin; bake for 35-40 minutes, until risen with a little wobble in the middle. (Do not test with a skewer.) Transfer, in the tin, to a wire rack; set aside to cool completely. It will sink a little in the middle.
Just before serving, whisk the cream and amaretto to soft peaks. Dust the top of the cake with cocoa, then dollop over the cream. Dust with cocoa again, scatter over the remaining 25g nuts and serve at once.
Typical values per serving when made using specific products in recipe