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
Kate Ritchie’s Flourless Choc-Hazelnut Cake
Ingredients
Method
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.
