Chocolate and Hazelnut Cake

Can’t imagine making a cake without flour? Ground nuts are the perfect substitute in this scrumptious gluten-free chocolate extravaganza

Chocolate and Hazelnut Cake

Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Servings 10

Ingredients
  

  • 300 g 10½ oz plain chocolate, broken into small pieces
  • 200 g 7oz whole blanched hazelnuts
  • 150 g 5oz unsalted butter, softened
  • 150 g 5oz caster sugar
  • 4 medium eggs separated
  • 3 tbsp crème fraîche
  • Cocoa powder for dusting
  • Chocolate curls for decorating

Instructions
 

  • Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool. Whizz the nuts in a processor until they look like coarse breadcrumbs. Set aside.
  • Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Stir in the melted chocolate, crème fraîche and nuts.
  • Whisk the egg whites until quite firm. Fold into the cake mixture. Tip the mixture into a 20cm (8in) square loose-based tin lined with greaseproof paper and bake at 180°C (350°F, gas mark 4) for 40 mins.
  • Remove the cake from the oven and allow to cool in the tin on a wire rack. Remove from the tin, dust with cocoa powder and decorate with chocolate curls.

Notes

Remember this is a very rich recipe: a little goes a long way!