Flourless chocolate cake

• porsi: PREP + COOK TIME 1 HOUR

Bahan-bahan

½ cup (50g) cacao powder, plus extra to dust

200g (6½0z) dark chocolate sugar (see tip) (70% cocoa), chopped

2 cups (200g) hazelnut meal

1½ cups (330g) rapadura sugar

6 eggs, at room temperature

1 tablespoon boiling water

1 tablespoon instant coffee

¾ cup (180ml) light-flavoured extra virgin olive oil

vanilla bean cream, to serve

Petunjuk

into lined pan.

hazelnut meal. Pour mixture mixture to chocolate mixture; stir until just combined. Fold in sugar in a small bowl with an coffee mixture. Add egg

until thick and creamy. Stir in heatproof jug. Beat eggs and and the boiling water in a small electric mixer for 2 minutes or for 15 minutes. Add oil, mix

until well combined.

3 Meanwhile, combine coffee bowl from heat; leave to cool stir until chocolate melts and mixture is smooth. Remove

base of bowl to touch water); simmering water (do not allow a medium saucepan of

and side with baking paper.

round springform pan; line base 2 Place cacao and chocolate in a large heatproof bowl over 1 Preheat oven to 180°C/350°F. Grease a deep 22cm (8¾in)

mixer until soft peaks form.

bowl. Beat with an electric

lengthways, scrape seeds into To make, place 300ml thickened (heavy) cream and 2 teaspoons cake with vanilla bean cream.

you prefer instead.

bowl. Split 1 vanilla bean

rapadura sugar in a medium

TIP We used rapadura, but you cake with vanilla bean cream,

could use any unrefined sugar

SERVING SUGGESTION Serve

if you like.

4 Bake cake for 45 minutes or

until a skewer inserted into the centre comes out clean. Leave

cake in pan for 30 minutes.

5 Just before serving, dust

cake with extra cacao. Serve