Almond-Hazelnut Flourless Chocolate Cake

Description:
This recipe is adapted from Crave by Maureen McKeon. I changed some of the ingredients and quantity to suit the stock in my pantry.

This is the second time I make flourless chocolate cake but just from a different recipe. The cake is always as soft as cotton candy. The chocolate flavour is rounded and the nutella gives a very smooth hazelnut flavour. Yummm...



Ingredients:
Cake:
100 g dark chocolate callets, Callebaut
50 g Nutella
50 g unsalted butter

4 egg yolk
1 tsp vanilla extract

4 egg white
1/4 tsp cream of tartar
50 g caster sugar

60 g ground almond


Ganache:
50 g dark chocolate callets, Callebout
50 g Nutella
unsalted butter
1 Tbsp water

Chopped roasted almond



Directions:
Cake:
Preheat the oven to 160 deg C. Line the base of a 20cm round cake tin with a baking paper.

Put chocolate and butter in a heatproof bowl and heat over a boiling water. Stir until melt and combine. Set aside to cool.

Beat egg yolk until light yellow about 1-2 minutes.

Clean the beater. Beat egg white and cream of tartar until soft peak. Add sugar gradually and keep on beating on medium speed until stiff peak but not dry.

Combine egg to chocolate mixture.

Take half of the egg white to the chocolate mixture. Fold gently until combined. Transfer the chocolate mixture to the remaining egg white and add ground almond. Fold gently until combine.

Pour into the prepared tin and bake for 30 minutes or until done.

The cake will collapse on cooling. Just trim the top with a long serrated knife. Otherwise, fill it with whipped cream and topped with some berries and almond flakes.


Ganache:
Heat all ingredients in a small pot over low heat. Stir the ingredients until starting to melt about half of the content. Turn off the heat and keep stirring until chocolate and butter are melted and combined well.

Spread over the cake.