FLOURLESS CHOCOLATE HAZELNUT CAKE
INGREDIENTS
• 200g dark chocolate, chopped• 150g butter, chopped• 1 tbsp instant coffee powder• 6 eggs, separated• 2/3 cup caster sugar• 11/2 cups hazelnut meal• Cocoa powder, to dust• Thickened cream, whipped, to serve METHOD
1 Preheat oven to moderately slow, 160°C. Lightly grease and line base and side of a deep, 22cm round spring form pan. 2 In a small saucepan, combine chocolate, butter and coffee powder. Stir over low heat, until melted and smooth. Cool slightly. 3 In a bowl, using an electric mixer, beat yolks and sugar together, until thick and creamy. Add chocolate mixture, then hazelnut meal, beating between each addition until combined. 4 In a large clean bowl, using an electric mixer, beat egg whites until soft peaks form. Using a metal spoon, gently fold through chocolate mixture. 5…
