Flourless Nutella Chocolate Torte Flourless Chocolate Cake Recipe Hazelnut

BEST Chocolate Hazelnut Flourless Cake Masala and …

WebJan 31, 2021 · Once the egg whites are frothy, turn the mixer up to a medium speed and gradually begin adding in the sugar in a slow, steady …

1. Preheat the oven to 350°F. Line a springform pan with parchment paper. Brush the bottom and sides of the pan all the way to the top.
2. Separate 6 large eggs into two bowls. Using a handheld mixer, whip the egg whites until they are frothy, about 2 minutes. Once the egg whites are frothy, turn the mixer up to a medium speed and gradually begin adding in the sugar in a slow, steady stream. Continue to whip until stiff peaks form.
3. In a large bowl, stir together the Nutella, oil, amaretto, water, egg yolks, and salt. Sift and mix in the espresso powder. Once fully combined, add about a third of the whipped egg whites. Gently fold the meringue into the cake batter with a rubber spatula until most of the streaks are gone. Continue to fold a third of the egg whites at a time until fully combined.
4. Gently pour the cake batter mixture into the springform pan. Smooth out the surface. Pop the cake into the oven and bake for about 30-33 minutes. The cake will rise several inches and the top will be crispy. Stick a toothpick into the center and look for it to come out clean to know when it's done.

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Flourless Chocolate Hazelnut Cake Sugar Salt Magic

WebMay 21, 2021 · Instructions. Preheat oven to 180C / 350F / 160C fan forced. Grease the sides of a 20cm (8 inch) round springform cake tin and then …

1. Preheat oven to 180C / 350F / 160C fan forced. Grease the sides of a 22cm (9 inch) round springform cake tin and then line the bottom and sides with baking paper.
2. Line a baking tray with baking paper, then tip the hazelnuts onto the tray in one, even layer. Toast in the oven, shaking the pan every 5 minutes or so until golden all over. Allow the hazelnuts to cool for 5 minutes, then grind them to very fine crumbs in a food processor. Keep an eye on them as if you blend too long, they will release their oil and become wet instead of the dry ground hazelnuts you need.
3. Beat the butter and sugar together until light and creamy, then add the vanilla and the yolks, one at time until fully combined and the mixture looks fluffy. Finally add the melted chocolate and mix through.
4. Mix the ground hazelnuts, cocoa, baking powder and salt together. With the beater on low, slowly pour it into the butter mixture until combined.

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