Kate Ritchie’s Flourless Choc-Hazelnut Cake


1/3 cup cocoa powder

1/3 cup hot water

150g butter, melted

150g dark chocolate, melted

1 1/3 cups brown sugar

1 cup hazelnut meal

4 eggs


Preheat your oven to 175-180 degrees and grease a 20cm round cake tin. Line the base and sides with baking paper.

Combine the cocoa and water in a bowl and stir until smooth. Add melted chocolate and butter, brown sugar and hazelnut meal. Stir until combined.

Stir in egg yolks, one at a time. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. In two batches, fold into the chocolate mixture.

Pour mixture into the greased tin. Bake in oven for approximately 1 1/4 hours. Be sure to cool before removing. Dust with icing sugar and decorate with raspberries. Enjoy! (with cream).

*Stock Image.