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Flourless chocolate praline cake
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This is a dense, rich cake with just a hint of roasted hazelnut flavour. Don’t worry if it sinks a little in the centre as it comes out of the oven. It’s best served with a glug of chocolate sauce (see separate recipe) and a dollop of whipped cream.
175g unsalted butter, softened, plus extra for greasing
100g whole blanched hazelnuts
175g caster sugar
200g dark chocolate (70% cocoa), chopped
5 eggs, separated
½ tsp salt
1. Preheat the oven to 180˚C, gas mark 4. Grease a 23cm cake tin and line with baking parchment. Put the hazelnuts in a roasting tray and roast for 10 minutes until golden. Set aside and, once cool, blitz in a food processor with 25g sugar until finely ground. Meanwhile, melt the chocolate in a bowl set over a pan of barely simmering water.
2. Using electric beaters, cream the butter and 100g sugar in a bowl for 5 minutes, until pale and fluffy. Beat in the egg yolks one at a time, then the melted chocolate and salt. Fold through the ground hazelnuts.
3. Reduce the oven to 160˚C, gas mark 2. In a separate bowl, whisk the egg whites to stiff peaks. Whisk in the remaining 50g sugar until stiff and glossy. Stir 1/3 the egg white into the chocolate mixture to loosen, then carefully fold in the remaining egg white, a third at a time, trying to retain as much air as possible. Carefully tip into the tin, gently smooth the top and bake for 50-55 minutes until just set.
4. Cool in the tin for 20 minutes, then remove the sides (leave the base on) and cool completely on a wire rack.
5. Slice and serve, with hot chocolate sauce and Chantilly cream, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Tue Apr 01 16:10:00 BST 2014.