Name: Flourless dark chocolate and hazelnut cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: serving
Cuisine: Baking
Ingredients: 300 g dark chocolate; 300 g butter; 12 eggs; 500 g coconut sugar; 10 ml vanilla extract; 375 ml hazelnuts roasted and roughly chopped; 25 ml coffee espresso; 150 g cocoa powder; 5 ml sea salt

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Ingredients (9)

300 g	dark chocolate
300 g	butter
12	eggs
500 g	coconut — sugar
10 ml	vanilla — extract
375 ml	hazelnuts — roasted and roughly chopped
25 ml	coffee — espresso
150 g	cocoa powder
5 ml	sea salt

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Method:

Preheat the oven to 160 °C. Grease and line a 35 cm springform cake tin.

Melt the chocolate and butter together in the microwave or in a double boiler on the stovetop.

While that is melting, separate the eggs into two bowls. Add 100 g of the coconut sugar to the egg whites and the remaining 400 g to the yolks. Beat the yolks for about 7 minutes or until pale. Beat the whites until soft peaks form.

Once the chocolate and butter mixture is melted, take off the heat and stir in the vanilla, 250 ml (1 cup) of the hazelnuts and the espresso shot. Set aside.

Fold the cocoa powder and the egg white mixture into the fluffy egg yolk mixture.

Gently fold in the chocolate and butter mixture and salt.

Once combined, pour into the prepared springform tin and bake for 1 hour. Remove from the oven and leave to cool in the tin. (It will sink slightly, but this is normal.) Dust with cocoa and top with the remaining hazelnuts.

Even more indulgent served warm with a few blobs of thick cream.

Reprinted with permission of Kate Lund and Rebecca Lund from their Delish Sisters cookbook published by Penguin Random House South Africa.