Table of Contents
This Decadent Chocolate Hazelnut Cake is beautifully moist, rich with extra chocolate and hazelnuts and completely grain-free. Pre-heat the oven to 150°C and line and grease a 20cm round cake tin. Melt the chocolate in a bowl over a pan of simmering water or a bain marie then leave to cool slightly whilst you get on with the rest.
This is a flourless cake and I’m using hazelnuts to give it volume and texture. This cake is also free of white or refined sugars, and it’s sweetened with pure maple syrup, making it ideal for those of us following a Paleo and Gluten-free lifestyle.
Add the liquor (or vanilla extract) and ground hazelnut mixture, and stir until fully combined. Using a flexible rubber spatula, fold ⅓ of the eggwhites into the hazelnut and egg yolk mixture. Repeat until all of the eggwhites are incorporated, folding gently until there are no lumps or streaks of eggwhites remaining in the batter.
PER SERVING % DAILY VALUE Melt chocolate and butter in a double boiler. Set aside. Preheat the oven to 350°F/360°C degrees. Whip egg whites until a stiff peak forms. Set aside. In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix. Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…