Entertaining Dessert

Flourless chocolate, hazelnut and espresso cake

Name: Flourless chocolate, hazelnut and espresso cake recipe
Yield: 8
Ingredients: 400g dark (70%) chocolate, chopped; 150g Organic Unsalted Butter, chopped, softened; 6 eggs; 1 cup (250g) brown sugar; 1/2 cup (110g) caster sugar; 3/4 cup (75g) hazelnut meal; 1/2 cup (50g) good-quality dark cocoa; 1/3 cup (80ml) espresso, at room temperature

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by Phoebe Wood

Mar 22, 2021

A strong shot of espresso elevates this fudgy cake from afternoon tea to dinner party.

400g dark (70%) chocolate, chopped
150g Macro Organic Unsalted Butter, chopped, softened
6 eggs
1 cup (250g) brown sugar
1/2 cup (110g) caster sugar
3/4 cup (75g) hazelnut meal
1/2 cup (50g) good-quality dark cocoa
1/3 cup (80ml) espresso, at room temperature

Method

1.

Preheat oven to 160°C. Grease a 24cm springform cake pan and line the base and side with baking paper.
2.

Place chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until melted and smooth. Set aside to cool.
3.

Vigorously whisk the eggs and sugars together in a bowl until well combined and sugar has partially dissolved. Whisk in hazelnut meal, cocoa, espresso and cooled chocolate mixture. Pour into prepared pan. Place pan on a baking tray and bake for 50 minutes until edges are set but centre is still a little bit wobbly. Cool to room temperature, then chill until cold. Cut into slices to serve.