Flourless Chocolate Hazelnut Cake
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4.8
12 reviews
Excellent
Flourless Chocolate Hazelnut Cake
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Learn to make a flourless chocolate hazelnut cake for Passover with this kosher, grain-free recipe from Chef Louise Mellor. Dessert, Kosher, Dairy.
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Ingredients
Cake Ingredients
- 10 ounces premium quality bittersweet chocolate
- 6 large eggs, separated
- 3/4 cup + /3 cup granulated sugar, divided
- 1/4 teaspoon salt
- 4 ounces toasted hazelnuts
- 3 tablespoons kosher powdered sugar (recipe below)
- 1/4 cup premium quality cocoa powder
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1/3 cup hazelnut paste (recipe below)
- 2 teaspoons strong brewed espresso, cooled completely
- 2 teaspoons hazelnut liqueur
- 2 teaspoons pure vanilla extract
- vanilla ice cream
- fresh raspberries
Hazelnut Paste Ingredients
- 1/2 pound roasted hazelnuts (skins removed)
- 2 tablespoons egg whites (about 2 egg whites)
- 1 cup Passover Powdered Sugar (recipe below- or, buy Passover-approved powdered sugar))
- 1 teaspoon hazelnut liqueur
Passover Powdered Sugar Ingredients (recipe from Martha Stewart)
- 2 tablespoons Potato Starch
- 2 cups granulated sugar
Instructions
To Make Cake
- Preheat the oven to 325 degrees and adjust the rack to the middle of the oven.
- Cut a 9 inch circle of parchment paper to line a 9 inch spring form pan.
- Lightly, with nonstick cooking spray, spray the bottom of the pan, place the parchment into the bottom, and then lightly spray again, (spray-paper-spray) and set aside.
- Melt chocolate over water in a Bain Marie, stirring constantly to prevent burning. Once the chocolate is melted, set it aside to cool.
- Add the egg whites to the bowl of an electric mixer, attach the whisk. Begin to whisk the egg whites on medium speed until they become bubbly and foamy. Then increase speed to high and whisk egg whites until they just begin to become soft peaks.
- Gradually add in 1/3 of the sugar and continue to whisk for an additional minute. Eggs should be in between soft and hard peaks.
- Using a spatula, gently remove egg whites and transfer them into another clean bowl – set aside.
- In a bowl of a food processor, pulse the hazelnuts with the powdered sugar, cocoa, and salt to form a fine, sand like mixture. Do not overprocess.
- In the bowl of the electric mixer, combine the butter and ¾ cup of sugar. With the paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy.
- Beat in the Hazelnut Paste (recipe below), scraping down the sides of the bowl with a spatula – mix until well combined. Add in the yolks one at a time and mix until combined.
- Mix in the espresso, hazelnut liqueur and vanilla extract, followed by the melted chocolate – mix until just combined. Gently fold in the hazelnut mixture from the food processor. Fold in the egg whites in thirds until just combined – do not over mix.
- Place the batter evenly into the prepared pan and bake for 50 - 55 minutes. The finished cake will be slightly cracked and puffy.
- Once removed from the oven, the cake will fall in the middle (don’t worry, it is suppose to). Allow to cool slightly then place into the refrigerator to cool completely and become firm (at least 4 – 6 hours or overnight). Do not try to unmold or slice while warm, the cake will fall apart and appear uncooked.
- Unmold the sides, serve with vanilla ice cream and raspberries – garnish with Passover Powdered Sugar.
To Make Hazelnut Paste
- In a food processor, finely grind the nuts until mealy. Add egg whites, confectioners' sugar and liqueur. Blend until paste forms. Wrap and store in a covered container, up to 2 weeks.
To Make Passover Powdered Sugar
- Regular powdered sugar contains cornstarch, which is considered kitniyot (some Ashkenazi Jews will not eat kitniyot during Passover). You can purchase Passover Powdered Sugar at many kosher markets. To make your own, in a food processor, combine potato starch and sugar (according to amounts above). Process until mixture is very powdery and resembles confectioners' sugar, about 2 minutes. Allow to settle for about 1 minute before removing processor cover.
Notes
- You will also need: Springform pan, electric mixer, parchment paper, food processor, nonstick cooking spray
Nutrition Information
Show Details
Calories
639kcal
(32%)
Carbohydrates
63g
(21%)
Protein
9g
(18%)
Fat
40g
(62%)
Saturated Fat
14g
(70%)
Cholesterol
124mg
(41%)
Sodium
45mg
(2%)
Potassium
420mg
(12%)
Fiber
5g
(20%)
Sugar
53g
(106%)
Vitamin A
500IU
(10%)
Vitamin C
1.9mg
(2%)
Calcium
68mg
(7%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 124mg | 41% |
| Sodium | 45mg | 2% |
| Potassium | 420mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 53g | 106% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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