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Moist flourless choc-nut cake

The AWW 'The Gluten-free Cookbook'
 
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Photographer: Teny Aghamalian Stylist: Louise Bickle
Moist flourless choc-nut cake

Serving size: Serves 10 or more
Cooking time: More than 2 hours
Special options: Gluten free
Course: Dessert
Favourite flavours: Cakes/baking

Moist flourless choc-nut cake. This recipe is gluten-free, wheat-free and yeast-free.
INGREDIENTS

This recipe is gluten-free, wheat-free and yeast-free.

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

chocolate ganache
3/4 cup (180ml) cream
300g dark eating chocolate, chopped coarsely
METHOD

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.

Chocolate ganache


Bring cream to the boil in small saucepan. Remove from heat, add chocolate; stir until smooth. Stand 20 minutes before using.

Tip


This cake is a moist, dense, rich cake. Serve cut into slim wedges.

Storage


Undecorated cake can be stored in an airtight container in the refrigerator for up to 1 week, or freezer for up to 2 months.
 
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User comments
This is the nicest chocolate cake I have ever had!! I made it for my boyfriends birthday and everybody loved it. It is extremely rich so a little goes a long way, but absolutely delicious.
This cake turned out to be fabulous! Being GF it's hard to come by nice recipes, but all my non GF friends polished it off too! Use a little less cream than suggested for a thicker ganache. Another tip, once the cake has cooled completely, flip it over so the bottom becomes the top and it is perfectly flat, ready to ice, yum!
I took a bit of a risk baking this cake for the first time for a group of guests but it came out really better than expected and everyone loved it... highly recommend this recipe. Once I put the batter in the pan I was a bit concerned it would't rise but all came good in the end and it was great...
this sounds fabulous and as I have friends who are not able to eat wheat etc really great for their birthday cakes etc

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