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Flourless Chocolate, Hazelnut, and Espresso Cake
Chocolate lovers rejoice—this one’s for you. This flourless cake is inspired by the classic Caprese torte and is made from fibre-rich hazelnuts pulsed into flour for an almost brownie-like dessert. I like to add a hint of espresso powder, as it enhances the flavour of this cake beautifully—coffee is an always-welcome pairing with chocolate.
YIELDS
TO
Ingredients
- 1 1/2 cups (375 mL) skinless hazelnuts, plus 2 tablespoons (30 mL) to garnish
- 1 cup (250 mL) semi-sweet chocolate chips
- 1/2 cup (125 mL) extra virgin olive oil
- 1 1/2 tablespoons (22 mL) espresso powder
- 4 eggs, separated
- 3/4 cup (180 mL) sugar
- 1/4 teaspoon (1 mL) salt
- 2 tablespoons (30 mL) cocoa powder
Directions
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- In a food processor fitted with a steel blade, grind the hazelnuts until they resemble a coarse meal.
- Melt the chocolate in the microwave slowly, at 20-second intervals. Once melted, whisk in the oil and espresso powder. Let cool to room temperature.
- In a large bowl and using an electric mixer, beat the egg yolks with the sugar on high speed for 5 minutes or until pale yellow and airy. Add the chocolate mixture and ground hazelnuts and stir to combine, using a rubber spatula.
- In a clean bowl and using the (cleaned) electric mixer on high speed, beat the egg whites and salt for 2 minutes or until stiff peaks form. Gently fold the whites into the chocolate mixture by mixing from bottom to top.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, until the top is firm.
- Let cool completely before unmolding. Using a fine-mesh sieve, dust cocoa powder and sprinkle the remaining two tablespoons (30 mL) of hazelnuts over the cake. Any leftovers can be covered and stored at room temperature for up to 2 days or in the freezer for up to 2 months. Enjoy!
TIP: Hazelnut skins can be pretty bitter. If you can’t find skinless hazelnuts, here’s how to remove the skins at home. Place the hazelnuts on a baking sheet and bake at 375°F (190°C) for 10 to 15 minutes or until they darken slightly. Transfer the roasted hazelnuts to a clean kitchen towel, fold the cloth over them, and rub vigorously to loosen the skins. Most of the skin should come right off, though a small amount may still adhere, which is okay. Transfer the clean nuts to a bowl and discard the skins.
