Flourless Chocolate Hazelnut Cake

Mar 4

For all our gluten-free, dairy-free friends and for anyone who loves chocolate as much as we do! This six-ingredient cake is a cross between a fudgy brownie and a chewy macaroon.

Yield: One 8” cake

8 oz (225g) dark chocolate or 1¼ cups dark chocolate chips
¼ cup Maison Orphée Coconut Oil (Maison Orphée Hazelnut Oil is a great substitute)
⅓ cup Nuts to You Hazelnut Butter, well stirred
5 eggs
½ cup white sugar
Pinch flaky salt

Preheat oven to 325⁰F. Line the bottom and sides of an 8-inch cake pan with a large piece of parchment paper. It doesn’t need to be precise; wrinkles and creases are welcome.
Melt chocolate, Coconut Oil and Hazelnut Butter in the top of a double boiler, combining until smooth. Set aside.
Separate egg whites from yolks. In one bowl, whip egg whites with a hand mixer on medium high until foamy. Slowly incorporate ¼ cup of sugar, one spoonful at a time. Beat on high until stiff glossy peaks form.
In another bowl, whip egg yolks and ¼ cup of sugar with a hand mixer on medium high speed until pale and fluffy, about 3 minutes.
With a large metal spoon or a wide flexible spatula, add egg yolk mixture to the chocolate mixture and fold to fully incorporate.
Add egg whites in three additions, folding gently to incorporate with each addition until no streaks remain.
Add batter to the prepared cake pan. Bake for 30 to 35 minutes or until the cake is puffy and no longer jiggly in the centre.
Allow to cool for 15 minutes. The cake will fall, giving it a beautiful cracked texture. Sprinkle it with flaky salt and serve.

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