Gluten free has a bad name. And maybe rightly. There are so many terrible wheat free alternatives out there. Bread made with rice flour just isn’t good, I’m sorry celiacs it just isn’t. Foods that shouldn’t be gluten free but try almost always fall flat. However, there are lots of traditional french baked goods that aren’t supposed to have wheat, that use things like ground almonds that are amazing. They don’t try to be something that they aren’t, and they’re better for it. Such is the case for this sensational flourless chocolate hazelnut cake.
I have long debated putting this recipe up here because it isn’t my recipe, it is an extremely talented woman named Mary McIntyre who owns a wonderful cafe called Little Nest. But then I realized that she in fact has already published it in a a book which makes me feel that it’s okay.
I have made a couple changes, I use hazelnuts instead of almonds, and I use more vanilla extract. But this is a a very forgiving recipe, it’s super dark and intense without being fudgy, it’s still light somehow, its just generally wonderful. Seriously, make this cake.
Chocolate Hazelnut Cake
6 eggs, seperated
2 cups Brown Sugar
225g Good Dark Chocolate
1/2 cup Cocoa Powder
1/2 cup Hot Water
1 1/2 cup Ground Hazelnuts
Preheat oven to 350F
Line an eight inch round spring form pan with parchment paper
Melt butter and chocolate in a double boiler.
Add in the egg yolks.
Add in one cup of sugar, the ground hazelnuts, and cocoa powder.
Add sugar and hazelnuts.
In an electric mixer with the whisk attachment whip egg whites until soft peaks form. With the mixer still on slowly add in the brown sugar until it’s shiny and stiff peaks form.
Scoop one third of meringue into chocolate batter and fold in.
Add in the rest of the meringue and fold until barely combined.
Pour batter into prepared pan,
Cook until an inserted skewer comes out with only a couple moist crumbs about an hour.
Allow to cool in the pan. It will sink, do not panic!
Turn it upside down and your in business!