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
Serves 10
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Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Ingredients
  1. 300g (10½ oz) plain chocolate, broken into small pieces
  2. 200g (7oz) whole blanched hazelnuts
  3. 150g (5oz) unsalted butter, softened
  4. 150g (5oz) caster sugar
  5. 4 medium eggs, separated
  6. 3tbsp crème fraîche
  7. Cocoa powder, for dusting
  8. Chocolate curls, for decorating
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. Remember this is a very rich recipe: a little goes a long way!
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