Flourless Chocolate-Hazelnut Cake

This super-simple flourless cake might be gluten-free, but it doesn’t stint on flavour. Use the best chocolate you can find to ensure it wows the most discerning chocoholic.

MAKES: one 8-inch cake; 8 to 10 servings

PREP TIME: 30 minutes

COOKING TIME 25 to 30 minutes

INGREDIENTS:

• • ¾ cup chopped dark chocolate
  • ½ cup unsalted butter, softened
  • 3 large eggs, separated
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt
  • ½ cup unsweetened cocoa powder
  • ½ cup hazelnuts, toasted (see sidebar) and chopped
  • Chopped toasted hazelnuts and/or unsweetened cocoa powder for garnish
  • Whipped cream for serving (optional)

INSTRUCTIONS:

1. 1. Preheat the oven to 350°F. Grease an 8-inch springform pan, then line the base with parchment paper.
   2. In a medium saucepan, melt the chocolate and butter over low heat, stirring until smooth. Remove from the heat and set aside.
   3. In a large bowl and using an electric mixer, beat the egg whites on high speed until soft peaks form. Add half of the sugar. Continue to beat on high speed until stiff, glossy peaks form. Set aside.
   4. In a separate large bowl, whisk together the egg yolks, the remaining sugar, vanilla extract, and salt. Whisk in the melted chocolate until well combined.
   5. Sift the cocoa powder into the egg yolk mixture and stir to combine. Stir in the hazelnuts.
   6. Gently fold the egg whites into the chocolate batter, just until incorporated and no white streaks remain.
   7. Scrape the batter into the prepared pan. Bake until puffed and set, 25 to 30 minutes. Do not overbake.
   8. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and slide the cake onto a serving plate. (The cake can be stored in an airtight container at room temperature for up to 3 days.)
   9. Garnish with hazelnuts and/or a light dusting of cocoa powder, then serve warm or at room temperature with dollops of whipped cream (if using).

SWEET HISTORY:

• During the Middle Ages, sugar gained a reputation as a “wonder drug” and was used to treat conditions as diverse as stomach ulcers and childbirth pain. It was such a ubiquitous medicine that the expression “Like an apothecary without sugar,” meaning being unable to function properly, became popular.