Flourless dark chocolate and hazelnut cake

Flourless dark chocolate and hazelnut cake
  • Serves icon Serves 12
  • Time icon Hands-on time 20 min, Oven time 55-60 min, plus cooling

The Bourke Street Bakery mini-chain, in Sydney, is famous for its flourless chocolate cake. Thanks to this recipe, you can now recreate this fabulously indulgent, gluten-free bake at home.

You can also see our guide to chocolate, too, including how to curl it and pipe it.

Ingredients

  • 330g dark chocolate (55% cocoa)
  • 240g unsalted butter
  • 40g (sesame seeds)
  • 160g hazelnut meal
  • 8 eggs, separated
  • 240g caster (superfine) sugar

Method

  1. Preheat the oven to 150°C (300°F). Grease a 23 cm (9 inch) spring-form cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.
  2. Put the chocolate and butter in a large stainless steel bowl and set it over a saucepan of simmering water. Stir occasionally until melted. Remove from the heat and add the sesame seeds, hazelnut meal and egg yolks. Stir to combine, then set aside.
  3. Put the egg whites and sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk to stiff peaks, then use a large spoon to gently fold in one-third of the chocolate mixture at a time, ensuring each batch is combined before adding the next. Pour the mixture into the prepared cake tin.
  4. Bake for 55–60 minutes, or until set. Cool in the tin for 5 minutes, before turning out onto a wire rack to cool.

delicious. tips

  1. This cake will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week; bring back to room temperature for serving.

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