- Yields:
- 10
- Prep Time:
- 25 mins
- Cook Time:
- 45 mins
- Total Time:
- 1 hr 10 mins
- Cal/Serv:
- 545
Ingredients
- 200 g
unsalted butter, chopped, plus extra to grease
- 200 g
roasted chopped hazelnuts
- 200 g
dark chocolate (70% cocoa solids), roughly chopped, see intro
- 100 g
caster sugar
- 100 g
light brown soft sugar
- 4
medium eggs
- 1 tbsp.
cocoa powder, plus extra to dust
For the topping, optional
Directions
- Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm round springform tin with baking parchment. In the small bowl of a food processor, pulse 150g of the hazelnuts until more finely chopped. Set aside.
- Step 2Melt the butter and chocolate in a large heatproof bowl set over a pan of gently simmering water, stirring occasionally until smooth. Remove bowl from the heat and stir in the sugars, until combined.
- Step 3Add the eggs and sift in the cocoa powder. Whisk until combined. Whisk in the finely chopped and remaining hazelnuts. Scrape into the lined tin and bake for 35-40min, or until just set on the top. Leave to cool completely in the tin on a wire rack.
- Step 4To serve, transfer cake to a cake stand or plate. For the topping, if making, beat the cream and liqueur until the mixture just holds its shape. Spoon on to the cake and dust with cocoa powder. Serve in slices.
TO STORE
Keep the cake (without topping) in an airtight container at room temperature for up to 4 days.
GH TIP
If you don’t have hazelnut liqueur, then you can use coffee liqueur (or even cooled espresso) instead, or simply add 1tsp vanilla bean paste and a little sifted icing sugar to sweeten.
Per serving (with topping):
- Calories: 545
- Protein: 8g
- Total fat: 45g
- Saturates: 21g
- Carbs: 24g
- Total sugars: 23g
- Fibre: 2g
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