Flourless Chocolate And Hazelnut Cake Food

FLOURLESS CHOCOLATE AND HAZELNUT CAKE

Steps:

• Heat the oven to 190ºC/170ºC fan/gas 5. Spread the hazelnuts over a baking tray and roast for 5-10 minutes until just starting to colour. Remove and cool. Set aside 50g for later, then whizz the rest to a coarse breadcrumb-like texture in a food processor. Turn the oven to 170ºC/150ºC fan/gas 3½.
• Put the chocolate and butter in a large heatproof bowl set over, but not touching, a pan of gently simmering water and melt without stirring. Remove from the heat and leave to cool for 5 minutes, then beat in the egg yolks with a balloon whisk.
• In a large, spotlessly clean mixing bowl, beat the egg whites to stiff peaks with an electric mixer. Continue to beat, slowly adding the sugar to make a thick, glossy meringue, with all the sugar completely dissolved.
• Gently stir the whizzed hazelnuts and amaretto into the chocolate mix, then beat in 1 large spoonful of meringue. Carefully fold in the remaining meringue mixture using a metal spoon. Spoon it very quickly into the lined cake tin and bake for 50-55 minutes until risen and firm but still squidgy. Leave to cool for 5 minutes in the tin, then transfer to a wire rack (right way up) to cool completely. It's normal for a flourless cake to sink and crack a little.
• Roughly chop the served hazelnuts. Dust the cake with cocoa powder and scatter over the chopped nuts and cocoa nibs. Serve with créme fraîche.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

FLOURLESS CHOCOLATE HAZELNUT CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 160°C / 140°C fan-forced. Grease a deep 20 cm round cake pan. Line base and sides of the pan with baking paper.
• Combine the butter and the chocolate in a small saucepan. Stir over a low heat until smooth and cool for 10 minutes.
• Beat the egg yolks and the caster sugar in a medium bowl with an electric mixer until thick and pale.
• Beat in the chocolate mixture to the egg yolks.
• Using a clean small bowl, beat the egg whites until soft peaks form.
• Fold the hazelnut meal into the chocolate mixture, then fold in the beaten egg whites in two batches.
• Spoon the mixture into the prepared pan and bake for approximately 1 ½ hours.
• Cool in pan. Turn cake, top side down onto a serving plate.
• Ganache- bring the cream to the bowl in a small saucepan. Remove from the heat and add the chocolate. Stir until smooth. Stand 5 minutes before using.
• Spread the cake with the chocolate ganache to serve and top with chopped hazelnuts to serve.

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• Melt chocolate and butter in a double boiler. Set aside.
• Preheat the oven to 350°F/360°C degrees.
• Whip egg whites until a stiff peak forms. Set aside.
• In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
• Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
• Fold in the egg whites and mix. Pour in a 7-inch springform pan.
• Bake for 30 minutes.
• Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
• Infuse love, slice and serve!

FLOURLESS CHOCOLATE HAZELNUT CAKE

Steps:

• For cake, preheat oven to 325 degrees.
• Grease a 9 inch springform pan.
• Grind toasted hazelnuts in food processor until very finely chopped.
• Stir in baking powder and set aside.
• In a large bowl, beat egg yolks with sugar until pale in color.
• Mix in ground hazelnuts, Kahlua and melted chocolate.
• In a separate bowl, beat egg whites until stiff.
• Quickly fold 1/3 of the egg whites into chocolate mixture to lighten the mixture.
• Then add remaining whites and fold until no white streaks remain.
• Pour into springform pan.
• Bake in preheated oven for 60-70 minutes or until top of cake springs back when lightly touched.
• Cool on wire rack.
• When cake is cool, slice horizontally into 2 layers.
• Drizzle each cut side with 1 tbsp Kahlua.
• To make frosting, dissolve coffee in boiling water.
• Set aside.
• Melt chips in microwave oven, stir until smooth.
• Set aside.
• In medium bowl, combine butter and eggs, beat until creamy.
• Beat in melted chips and coffee, mixing until well blended.
• Spread generously between layers, down the sides and on the top of the cake.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F
• Butter 9-inch-diameter springform pan.
• Line bottom of pan with parchment paper round.
• Wrap outside of pan tightly with 3 layers of heavy-duty foil.
• Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.
• Whisk until mixture is melted and smooth.
• Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend.
• Add chocolate mixture and whisk until smooth.
• Stir in ground hazelnuts and 1 teaspoon coarse kosher salt.
• Transfer batter to prepared pan.
• Place springform pan in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of springform pan.
• Place in oven and tent springform pan loosely with foil.
• Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
• Remove cake from roasting pan; remove foil from top and outside of pan.
• Cool cake in pan on rack.
• ***Chill cake until cold, about 3 hours.
• (DO AHEAD: Can be made 3 days ahead.
• Cover and keep chilled.).
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form.
• Run knife around pan sides to loosen cake.
• Release pan sides.
• Cut cake into wedges.
• Transfer to plates.
• Top with whipped cream; sprinkle with chopped toasted hazelnuts.
• ***Cook time does not include chill time.

FLOURLESS HAZELNUT MASCAPONE CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
• Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
• Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
• In a small pan, melt butter and chocolate under very low heat.
• Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
• In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
• Add eggs and beat until creamy.
• Add the chocolate mixture, vanilla and liquor (if using) and mix well.
• Add hazelnut meal, salt, and cinnamon and mix well.
• Bake for about 40 - 45 minutes. Set aside and cool.
• When the cake is cooked, remove the pan and place the cake on a cake plate.
• Dust cocoa powder and powdered sugar using a stencil (see note above).
• Infuse love and serve with whipped cream and/or ice cream if desired.