Bon Vivant Flourless Chocolate Hazelnut Cake Print
Monday, 14 July 2008

Hazelnut chocolate meringue on the bottom, creamy chocolate mousse on the top: this luscious and very rich chocolate cake will prove a winner with anyone who likes chocolate.

Serves 8

4 egg whites, at room temperature
100g caster sugar
150g ground hazelnuts
2 tablespoons dark cocoa powder

250g dark chocolate (60 - 70 % cocoa),
chopped into pieces
4 eggs yolks, at room temperature
60g caster sugar
300ml fresh cream

Preheat oven to 180degC.
Line a 23cm springform cake tin with non-stick baking paper and line the sides.
In a large bowl, whisk the whites until stiff then gradually whisk in the sugar.
Stir through the hazelnuts and cocoa using a large perforated spoon.
Spoon into the prepared tin and smooth the top.
Bake for 15 minutes or until a wooden skewer inserted in the middle comes out clean.
Remove from oven and set aside until cool.

For the mousse:
melt the chocolate pieces in a heatproof bowl over gently simmering water.
Remove and allow to cool a little.
In a mixing bowl, beat the egg yolks with the sugar until pale and thick.
Heat 60ml of the cream to boiling point.
Beat into the yolks, whisking continuously.
Fold in the melted chocolate and leave to cool for about ten minutes.
Whisk remaining cream until peaks form.
Fold cream gradually through the chocolate mixture.
Spoon mousse mixture over the top of the hazelnut meringue.
Smooth the top, cover with foil or plastic wrap and refrigerate for several hours or overnight before cutting.
Remove springform pan and paper before serving.

Last Updated ( Tuesday, 30 September 2008 )

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