Chocolate Hazelnut Cake (Print Version)
# Ingredients:
→ Cake
01 -
10 oz (283g) semisweet chocolate (60-65% cacao), chopped roughly
02 -
6 eggs, room temperature, separated into yolks and whites
03 -
3/4 cup (150g) organic sugar, split into two portions
04 -
1 cup (112g) hazelnut meal or finely ground hazelnuts
05 -
12 tbsp (170g) unsalted butter, plus a bit extra for greasing
06 -
1/2 tsp kosher or fine sea salt
07 -
2 tsp vanilla extract
→ Optional Toppings
08 -
Fresh fruit that's in season
09 -
Powdered cocoa to sprinkle on top
10 -
Ganache made with coconut milk chocolate
11 -
Whipped mascarpone cheese
# Instructions:
01 -
Set your oven to 350°F. Butter the bottom and sides of a 9-inch springform pan, then line the base with parchment paper. Let the eggs warm to room temperature.
02 -
On low heat, melt the butter and chocolate together in a double boiler, stirring occasionally for about 5 minutes. Take off the heat and stir to make sure it's completely smooth.
03 -
Blend hazelnut meal, salt, and 1/2 cup sugar in a bowl. Stir this together with the chocolate, vanilla, and egg yolks until combined.
04 -
Using a mixer, beat egg whites until they look foamy. Gradually sprinkle in the last 1/4 cup sugar while whipping, and keep going until soft peaks form.
05 -
Carefully fold the whipped egg whites into the chocolate mixture in three additions, mixing each time until no white streaks show.
06 -
Pour into the prepared pan and bake for 35-40 minutes, or until the center feels set and puffed up. Let it cool fully before serving.
# Notes:
01 -
You can make this 1-2 days in advance and keep it at room temperature.
02 -
Stores in the freezer for up to 30 days.
03 -
Almond flour or other nut flours work just as well if you don’t have hazelnuts.
04 -
Swap out the butter for vegan alternatives to make it dairy-free.