Gluten Free Flourless Chocolate Hazelnut Cake

• 1 1/8 stick of organic unsalted butter (9 Tbsp or 4.3oz/122gms) chopped at room temperature
• 7 oz / 200gms dark chocolate broken into tiny pieces
• ½ cup of strong black fair trade coffee
• 2 tsp natural vanilla extract
• 6 organic eggs separated
• 1 cup agave nectar or a little more depending on your chocolate
• 7oz /200 gms organic ground hazelnut meal
• a pinch of fine Celtic sea salt or Himalayan salt

1. Preheat even to 180C/350F
2. Put butter, chocolate, vanilla and coffee into a saucepan on low heat, and simmer until the mixture is melted and smooth. Set aside to cool.
3. Beat egg yolks with a little of the agave nectar in your stand mixer until thick and creamy. Turn the mixer to low and slowly add in the chocolate mixture, and gently combine.
4. Turn the mixer off, and fold in the hazelnut meal until mixed well. Set aside.
5. Now take the small bowl of your mixer, or use a hand blender, and beat the egg whites and salt until soft peaks form. Gradually add in the remaining agave nectar, and continue beating until the mixture is thick and glossy.
6. Fold the egg whites into the cake mix and then pour into a well greased or lined cake tin.
7. Pour mixture into a round 9 inch/22cm tin, and bake for approximately 1 hour, or until your skewer comes out clean – sometimes an hour and a half. Depending on where I make this cake and the personality of the oven, I will bake for an hour, check, and then cover for another half an hour.

This cake is just so moist, rich, decadent and delicious – satisfying all of my requirements for a sensational chocolate cake. You can serve this cake a multitude of ways. It is great just on its own. But if you want to jazz it up a bit, dust with organic shaved coconut and serve with a dollop of vegan cream, ice cream and strawberries. YUM! I have also served this cake at many birthday parties to rave reviews by melting dark chocolate over it to “ice it” and then covering with a huge mound of dark chocolate covered strawberries. Top with sparklers and you have yourself a chocolate party!

Adapted from a recipe in the July 2007 issue of Better Homes and Gardens and published here with their permission.