Flourless Chocolate Cake
A divine flourless chocolate cake with hazelnuts and dark chocolate ganache
  • 100 gr. (3.5 oz.) dark chocolate, 60% cocoa content
  • 8 large egg yolks, at room temperature
  • 85 gr. (5 tablespoons + 2 teaspoons) sugar
  • 6 large egg whites, at room temperature
  • Pinch of salt
  • 85 gr. (5 tablespoons + 2 teaspoons) sugar
  • Ganache:
  • 90 gr. (1/3 cup + 2 teaspoons) heavy cream
  • 100 gr. (7 oz.) dark chocolate, 60% cocoa content
  • ½ tablespoon honey
  • 150 gr. (5 oz.) hazelnuts, toasted and skinned
  1. Preheat your oven to 170°C/350°F.
  2. Prepare a 28 cm./11 inch spring-form pan and line the bottom with parchment paper.
  3. Chop the chocolate coarsely and melt it in the microwave on 30 second intervals and 50% power, stirring after each interval, until fully meted. Set aside.
  4. In a large bowl place the egg yolks and 85 gr. of sugar. Start whipping with the whisk attachment of your mixer on high speed. Beat until the egg yolk are pale and thick, and the mixture falls forming a ribbon when you lift the beaters, approximately 3-4 minutes.
  5. In a separate bowl place the egg whites and salt and beat on high speed, again using the whisk attachment of your mixer, for a minute, until foamy. While beating start adding the remaining sugar, one tablespoon at a time. Whip the egg yolks until they are shine and stiff peaks form.
  6. Fold the chocolate into the egg yolks using a silicone spatula, mixing gently. Try not to deflate the egg yolks too much.
  7. Fold the egg whites gently into the chocolate and egg yolks in three additions. Fold until thoroughly incorporated, but don’t overmix.
  8. Pour the batter into the prepared pan and smooth the top with a spoon or an off-set spatula.
  9. Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean.
  10. Remove from the oven and let cool completely in the pan over a wire rack.
  11. Prepare the ganache. In a small saucepan bring the heavy cream and honey to a boil. Coarsely chop the chocolate and place it in a small bowl. Pour the cream over it and let sit for a couple of minutes. Mix using a wire whisk until the chocolate is fully melted and mixed into the cream.
  12. Arrange the hazelnuts on top of the cooled cake and pour the ganache over them.
Recipe by Baking After Dark at https://bakingafterdark.com/flourless-chocolate-cake/