Hazelnut Au Chocolat
Hazelnut au chocolat, a dense flourless chocolate cake folded with ground hazelnuts and whipped egg whites for a fudgy, almost truffle-like crumb. Slow-baked low to set without cracking, finished with raspberry sauce.
YIELD
1 cakePREP
20 minCOOK
2 hrsREADY
2 hrsThis is a classic European-style flourless chocolate cake built on a foundation of melted chocolate, butter, and ground hazelnuts (often called filberts). No flour, no leavener beyond whipped egg whites, which means the structure lives or dies on technique.
The yolks get beaten to a pale ribbon, then tempered into the warm chocolate so they thicken without scrambling. Folding in the whipped whites at the very end keeps the batter airy enough to rise gently while it bakes low and slow.
The long, gentle bake is what separates this from a standard chocolate cake. A slow oven pulls moisture out evenly, giving you a cake that’s set on top but still fudgy and truffle-like inside. Serve thin slices with a ribbon of raspberry sauce, the sharp fruit cuts through the richness beautifully.
Chef Tips
- Toast the hazelnuts before grinding to deepen the flavor, and rub off the skins in a clean towel while still warm.
- Bring the eggs to room temperature, cold whites won’t whip to full volume.
- Temper carefully: drizzle a little warm chocolate into the yolks while whisking before combining, or you’ll end up with sweet scrambled eggs.
- The cake will look slightly soft in the center when done, it firms up completely as it cools.
- Run a thin knife around the springform before releasing to avoid tearing the delicate edge.
Variations
Ingredients
Directions
Heat oven to 250 degrees F.
Grease and dust bottom only of 9½ inch springform pan with cocoa.
In medium saucepan over low heat, melt chocolate and butter, stirring constantly.
Stir in ⅔ cup sugar and continue stirring until sugar is dissolved.
In small bowl, beat 5 egg yolks at highest speed for 2 to 3 minutes.
Blend a small amount of chocolate mixture into yolks.
Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened.
Remove from heat; stir in vanilla and ground filberts.
In small bowl, beat 5 egg whites at highest speed until soft peaks form.
Gently fold egg whites into chocolate.
Pour into prepared pan and bake for 2 hrs.
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