I baked a cake for you! I figured Valentines Day is right around the corner and we needed something sweet around here. It’s been a while since I made something chocolate and the fewer the ingredients for me, the better, so I decided to make a flourless cake!
Besides I’ve been waiting for just the right reason for me to showcase these beautiful hazelnuts that I recently purchased from my friend Cathy’s new store on her blog. Cathy lives in Oregon which happens to be the single largest producer of hazelnuts in the U.S.
Rich, decadent, fudgy and dense that’s how I would describe this cake, just make sure you buy a good quality dark chocolate it makes all the difference.
I’m not a chocoholic by any means, once or twice a year I like to get my fix, but I have to admit the aroma of rich dark chocolate as its melting makes me wonder why I don’t bake with it more often!
With a dollop of fresh whipped cream to balance the yummy richness and a strawberry slice shaped into a heart, this could be your perfect Valentines Day dessert!
- 1 cup toasted hazelnut meal
- 4 tablespoons unsalted butter
- 1 cup sugar
- 5oz of dark chocolate, chopped
- 4 eggs, separated
- ¼ teaspoon salt
- coco powder for dusting
- Preheat oven to 350F. Butter an 8" springform pan. Set aside
- In a large heatproof bowl over simmering water add chocolate, butter and sugar, melt and whisk until mixture is smooth and glossy. Set aside to cool down.
- In smaller bowl beat the yolks until they break up. Pour into cooled chocolate mixture. Stir in all the ground hazelnuts.
- Beat egg whites and salt into a soft peak then fold into the chocolate mixture ⅓ at a time until incorporated.
- Place batter into your prepared pan and bake 35 minutes or until center is firm and springs back.
- cool and then dust with good quality cocoa.