Cutting out processed foods is a great way to improve your diet and refined white flour is one ingredient that’s much easier to remove from every day recipes than you may think. This deliciously rich chocolate cake it proof of that!
Even without one of the key ingredients, this cake is mouth-wateringly dense and sweet and is perfect for serving up to guests with certain dietary requirements. While it’s not a completely guilt-free dish, removing the flour is definitely one important step towards enjoying a cleaner diet!
- 200g dark chocolate, chopped
- 150g butter, chopped
- 6 eggs, separated
- 2/3 cup caster sugar
- 1 1/2 cups hazelnut meal
- double cream, to serve
- 300g dark chocolate, chopped
- 2/3 cup pure cream
- Preheat oven to 170C. Grease and line a 6cm-deep, 20cm (base) round cake pan with baking paper. Combine chocolate and butter in small saucepan over low heat. Stir until melted. Set aside to cool slightly.
- Combine egg yolks and sugar in bowl. Beat with electric mixer until thick and creamy. Add chocolate mixture. Beat to combine. Beat in hazelnut meal.
- Place egg whites in a bowl. Beat until soft peaks form. Stir one-third of egg whites into chocolate mixture. Gently fold remaining egg white through chocolate mixture.
- Pour mixture into prepared pan. Bake for 1 hour. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
- Meanwhile, place chocolate and cream in saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Serve.