I’ve been back to baking again today after a couple days away. I’m visiting relatives this evening, so I thought it would be nice to bring a homemade cake for the occasion. This is such an easy and handy recipe. Whip it up in under two hours for a decadent dessert, served with lightly whipped cream, or better still ice-cream! It’s also, correct me if I’m wrong, a gluten-free recipe, as it contains no flour.
The original recipe called for cinnamon in place of the chocolate, but seeing as it’s Sunday and I wanted to create a special treat, I replaced that with chocolate for some extra yumminess!
- 200 g hazelnuts
- 1 tsp baking powder
- 50 g chocolate
- 100 g butter, softened
- 5 eggs, separated
- 175 g caster sugar
- 1 tsp vanilla extract
- pinch of salt
Preheat the oven to 170C. Butter and line a 20 cm diameter spring form tin. Grind the hazelnuts, chocolate and baking powder in a food processor until fine. Add the butter and combine.
Place the egg yolks in a bowl with the sugar. Whisk until the mixture becomes slightly moussey. Add the hazelnut mixture and vanilla extract and whisk until combined.
In a clean bowl, whisk the egg whites and a pinch of salt until stiff peaks are formed. Gently fold the whites into the hazelnut mixture in three parts until well combined.
Pour the mixture into the tin and bake for 55 – 70 minutes until a skewer comes clean. Allow to cool on a wire rack. Sprinkle with cocoa powder and icing sugar and serve with a nice cup of tea. Delicious!