Flourless doesn’t mean flavourless in this moist chocolate-hazelnut cake.

Prep Time : 0:40 | Cook Time : 0:55 | Total Time : 1:35 | Serving : 6 person.

Ingredients

• Melted butter, to grease

• 200g dark chocolate, finely chopped

• 150g unsalted butter, chopped

• 200g (1 1/3 cups) dry roasted hazelnuts

• 1 1/2 tablespoons cocoa powder

• 6 eggs

• 200g caster sugar

• 1 tablespoon brandy or rum

• 1 teaspoon vanilla essence

• Whipped cream, to serve

• Sliced strawberries, to serve

Method

• Step 1

  Preheat oven to 180°C. Brush a 23cm (base measurement) springform pan with melted butter to grease. Line the base and side with non-stick baking paper.

• Step 2

  Combine the chocolate and butter in a heatproof bowl. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Cook for 4 minutes, stirring occasionally, until the chocolate melts and the mixture is smooth. Set aside to cool slightly.

• Step 3

  Place the hazelnuts in a clean tea towel and rub to remove the skins. Place the hazelnuts and cocoa powder in the bowl of a food processor and process until the hazelnuts are finely ground.

• Step 4

  Separate the eggs, reserving 3 egg whites. Reserve 2 tablespoons of sugar. Combine the egg yolks and remaining sugar in a large bowl. Use an electric beater to beat for 5 minutes or until thick and pale. Add the chocolate mixture, brandy or rum and vanilla, and stir until well combined. Stir in the hazelnut mixture.

• Step 5

  Use a clean electric beater to whisk the reserved egg whites in a clean dry bowl until firm peaks form. Add the reserved sugar and beat for 2 minutes or until the mixture is firm and glossy. Gently fold the egg white mixture into the chocolate mixture. Pour into the prepared pan.

• Step 6

  Bake in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 20 minutes to cool before turning onto a wire rack to cool completely. (To freeze, see note)

• Step 7

  Cut into wedges. Serve with cream and sliced strawberries.