Flourless chocolate, hazelnut and buttermilk cake


A great flourless chocolate cake is essential to any baking repertoire. This one is super-moist yet holds well for a long time. It's important to cool it completely before it's served, or it may crumble as it's sliced.

You'll need

170 gm hazelnuts 280 gm dark chocolate (66-70% cocoa solids), coarsely chopped 100 gm butter, coarsely chopped 100 ml well-shaken buttermilk at room temperature 2 tbsp Dutch-process cocoa, sieved, plus extra for dusting 6 eggs, separated 150 gm caster sugar

Method

  • 01
  • Preheat oven to 190C, and butter a 22cm diameter cake tin and line with baking paper.
  • 02
  • Roast hazelnuts on an oven tray until golden (5-8 minutes). While warm, tip into a tea towel and rub to remove skins, then finely chop.
  • 03
  • Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat, and stir in buttermilk, cocoa and egg yolks.
  • 04
  • Meanwhile, whisk eggwhites until frothy in an electric mixer, then, while whisking, gradually add the sugar and whisk until glossy soft peaks form. Fold in chocolate mixture in batches along with hazelnuts, pour into prepared tin and bake until cake rises and cracks at the top (25-30 minutes). Cool in tin, gently pressing on top as it cools so it falls back evenly, then remove from tin, dust with cocoa and serve. Cake will keep for 2-3 days stored at room temperature in an airtight container.

At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2016

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×