Hazelnut Meal And Chocolate Cake
An incredibly moist, naturally gluten-free dessert that combines the rich, earthy flavor of roasted hazelnut meal with premium dark chocolate. This flourless-style cake offers a dense, fudgy texture that melts in your mouth.
Ingredients
Ingredients
- 200 g dark chocolate 70% cocoa, chopped into small pieces
- 150 g unsalted butter cubed, at room temperature
- 200 g hazelnut meal also known as hazelnut flour
- 150 g granulated sugar divided into two equal portions
- 4 large eggs separated into yolks and whites
- 1 tsp vanilla extract pure extract for best flavor
- 0.5 tsp sea salt fine grain
- 1 tbsp cocoa powder for dusting the pan
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For the best flavor, serve at room temperature with a dollop of unsweetened whipped cream or fresh raspberries. To make your own hazelnut meal, pulse roasted blanched hazelnuts in a food processor until they reach a fine, sandy texture.