This is made with ground hazelnuts instead of flour (the same way I would normally use almond flour really) but the hazelnuts just combine so well with the dark chocolate.
This is made with ground hazelnuts instead of flour (the same way I would normally use almond flour really) but the hazelnuts just combine so well with the dark chocolate. It’s a rich, tasty dessert that is moist and chocolatey, yet light. I found it very moreish, and I beg you to try it whilst it is still warm! I used chocolate with 70% cocoa solids but you could take it down a few levels if you wanted.
Serve with a side of whipped cream and you won’t regret it!
1/2 cup butter
1 cup hazelnuts
60g dark chocolate
1/4 tspn salt
1/2 cup erthyritol (or other sugar substitute)
4 eggs, separated
1 tspn vanilla
- Preheat the oven to 180C/350F degrees.
- Grease and line a 9 inch spring form cake pan.
- Toast the hazelnuts in the oven for 12 minutes.
- Rub off any loose skins then set aside to cool.
- Reduce the oven to 170C/325F degrees.
- Melt the butter and chocolate together in a bowl over simmering water (Bain Marie).
- Place the hazelnuts, salt and 1/4 cup of the erthyritol in a food processor and grind until finely chopped.
- Whisk the egg yolks together with 2 tablespoons of the erythritol and the vanilla.
- Add the chocolate mixture, then add the nut mixture and mix well.
- Whisk the egg whites to soft peaks with an electric whisk.
- Add the remaining erythritol and the salt. Whisk until you have stiff peaks.
- Add 1/4 of the egg white mixture to the chocolate mixture and stir slowly.
- Fold the remaining egg whites into the mixture.
- Pour into the cake tin and bake for 35 to 40 minutes.
- Eat and enjoy!
Serves 6 – 8