Flourless cakes are my favourite because they leave out the boring and stodgy ingredient (there’s no flour so it’s gluten free) and get right to the good stuff. I learned this recipe from someone I worked with many moons ago and it’s never failed me (unlike so many other cakes). It’s so moist, fluffy and decadent and always manages to impress.
1/3 cup (35g) cocoa powder
1/3 cup (80ml) hot water
150g dark chocolate, melted
150g unsalted butter, melted
1 1/3 cups (275g) firmly packed brown sugar
1 cup (125g) hazelnut meal
4 eggs, separated
1 tablespoon cocoa powder, extra
1. Preheat oven to 180 degrees. Grease a deep pan square or round cake pan (around 22cm), line the base and sides with baking paper.
2. Blend the cocoa with hot water in a large bowl until smooth. Stir in the chocolate, butter, sugar, hazelnut meal and egg yolks.
3. Beat the egg whites in a small bowl with an electric mixer until soft peaks form, then softly fold into the mixture in two batches.
4. Pour the mixture into the prepared pan. Bake for about 1 hour or until firm. Stand the cake for 15 minutes then turn onto a wire rack, top-side up to cool.
5. Once cool, dust with sifted cocoa and serve with berries and cream.
PS. A recipe for a flourless carrot cake can me found here.