Rich Fudgy Hazelnut Cake (Print Version)
# Ingredients:
→ Cake
01 -
6 large eggs, separated into yolks and whites, at room temperature
02 -
10 ounces (283g) semisweet chocolate (60-65%), chopped into chunks
03 -
3/4 cup (150g) granulated sugar (organic), split in half
04 -
1 cup (112g) ground hazelnuts or hazelnut flour
05 -
1/2 teaspoon kosher or fine sea salt
06 -
12 tablespoons (170g) unsalted butter, plus extra to grease the pan
07 -
2 teaspoons vanilla extract (pure)
→ Optional Toppings
08 -
Cocoa powder to sprinkle on top
09 -
Whipped mascarpone topping
10 -
Fresh seasonal fruits
11 -
Coconut milk chocolate ganache
# Instructions:
01 -
Set your oven to 350°F. Grease a 9-inch springform pan with butter and place parchment paper on the bottom. Let the eggs come to room temp.
02 -
Using a double boiler, melt the butter and chocolate together for about 5 minutes until smooth. Take it off the heat and mix until melted completely.
03 -
In a bowl, whisk hazelnut flour and salt with half a cup of sugar. Stir this into the chocolate along with the vanilla and egg yolks.
04 -
Beat egg whites in a mixer until they foam. Gradually add the rest of the sugar and whip until you get soft peaks.
05 -
Gently fold the beaten egg whites into the chocolate mixture in three batches, making sure you don’t see any streaks.
06 -
Pour the batter into the pan and bake for 35-40 minutes until puffed and firm in the center. Let it cool fully before serving.
# Notes:
01 -
Make this 1-2 days in advance and keep at room temperature.
02 -
Store in the freezer for as long as 1 month.
03 -
Swap hazelnut flour for almond flour or other ground nuts, if preferred.
04 -
Go dairy-free by using a plant-based butter substitute.