Gluten Free Flourless Hazelnut Cake.
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150g Butter, chopped
200g Dark Chocolate Buttons
6 Eggs, separated
2/3 Cup Caster Sugar
1 1/2 Cups Hazelnut Meal (Ground hazelnuts)
300g Dark Chocolate Buttons (Icing)
2/3 Cups Cream (Icing)
Raspberries and Blackberries to decorate
Stir chocolate and butter in a small pot over low heat until melted. Leave to cool. Use a cake mixer to beat egg yolks and sugar until thick and creamy. Add chocolate mixture, beat to combine. Add hazelnut meal and beat again. In another bowl, use a cake mixer to beat egg whites until soft peaks form. Using a metal spoon, stir 1/3 of egg whites into the chocolate mixture. Gently fold in remaining egg whites. Pour in a greased and lined 20cm round tin. Bake in a preheated 170°C oven for 1 hour or until a skewer inserted into centre has moist crumbs clinging. Leave in tin for 10 minutes then put on a wire rack. Icing; Stir dark chocolate and cream in a pot over low heat for 3-4 minutes or until smooth. Spread icing over cake. Decorate with berries.