Gluten free Chocolate Hazelnut Cake July 28 2014
This gluten free 'nutella' chocolate & hazelnut cake is a treat. It is beautifully moist and also very light. Make it for a special occasion to share with family and friends. I made this for my amazing husband to celebrate our first month of marriage.
Hazelnut meal can be found at your local health food store. I used coconut sugar as it is low GI however you can use brown sugar if you don't have the coconut sugar.
120 grams organic unsalted butter, chopped
200 grams dark chocolate broken into small pieces
½ cup of strong brewed coffee
2 teaspoons natural vanilla extract
6 organic/ free range eggs, separated
1 cup coconut sugar
200 grams ground hazelnut meal
Preheat fan oven to 160C.
Put butter, chocolate, vanilla, sugar and coffee in a saucepan on a low heat until the mixture is melted and smooth. Set aside.
Beat egg yolks until thick and creamy. Slowly add in the chocolate mixture and gently combine.
Fold in the hazelnut meal until mixed well. Set aside.
Beat the egg whites until soft peaks form.
Fold the egg whites gently into the cake mix and then pour into a well greased or lined cake tin.
Bake for approximately 1 hour, or until your skewer comes out clean.
Decorate with cream and dust with cacao.