Flourless choc-nut cake
This recipe is gluten-free, wheat-free and yeast-free.
Serving size: Serves 10 or more
Cooking time: 2+ hours
½ cup (50g) cocoa powder
½ cup (125ml) hot water
1½ cups (330g) firmly packed brown sugar
220g unsalted butter, chopped coarsely
200g dark eating chocolate, chopped coarsely
1½ cups (150g) hazelnut meal
6 eggs, beaten lightly
250g strawberries, sliced thinly
3/4 cup (180ml) cream
300g dark eating chocolate, chopped coarsely
Preheat oven to 170°C/150°C fan-forced. Grease 25cm-round springform tin; line base and side with baking paper.
Blend cocoa with the water in medium saucepan until smooth. Add sugar, butter and chocolate; stir over low heat until smooth. Remove from heat.
Stand chocolate mixture about 15 minutes or until barely warm. Stir in meal and egg. Pour mixture into tin.
Bake cake about 1 hour 40 minutes. Cool cake in tin. Refrigerate, covered, 3 hours or overnight.
Meanwhile, make chocolate ganache.
Place cake onto serving plate. Cover with ganache, decorate with strawberries.
Bring cream to the boil in small saucepan. Remove from heat, add chocolate; stir until smooth. Stand 20 minutes before using.
This cake is a moist, dense, rich cake. Serve cut into slim wedges.
Storing the cake
Undecorated cake can be stored in an airtight container in the refrigerator for up to 1 week, or freezer for up to 2 months.