Flourless Chocolate Hazelnut Cake
This moist, flourless cake is made with walnut meal and has a rich, nutty, chocolate taste. It is then slathered with a silky, whipped chocolate ganache. Indulgent and completely gluten free!
60-70 % cocoa
Over a double boiler, melt the chocolate and then allow to cool slightly.
While chocolate is cooling, mix the butter and sugar until creamy in a mixer.
Gradually add the chocolate to butter and sugar while continue to mix.
Add the eggs and vanilla and continue mixing until all well combined.
Once combined, gradually add the walnut meal until the mix becomes a dough
Place into a spring form baking tin and bake for an hour at a temperature of 150 degrees Celsius.
The cake should rise considerably but quickly settles. It should be moist inside and covered with a hard crispy crust.
As the he top of the cake is uneven, turn it over for better presentation.
Over a double boiler, melt chocolate in cream, add vanilla, and allow to cool. Chill in the fridge if possible.
Whisk the cold ganache until soft and use to cover cake.
You can substitute almond meal if walnut meal is not available.
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