Flourless Chocolate Hazelnut Cake

Directions

Preheat oven to 340F. Grease a 2 1/2 inch deep, 8 inch round cake pan. Line base and side with parchment paper.

Combine 200g of chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate and butter mixture. Beat to combine. Add hazelnut meal. Beat to combine.

Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.

Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Slice in half length wise.

To make the white chocolate mousse, start by melting your chocolate on a double boiler. Transfer to a bowl and set aside to cool a bit. In the meantime, whip up 1/2 cup of heavy cream until you get whipped cream. Take a spatula and slowly fold in the melted white chocolate, making sure not to deflate the whipped cream. Once the chocolate is mixed in, put the mousse in the fridge for 30 minutes.

Make Chocolate ganache icing: Place the rest of the chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth.

Take the mousse out of the fridge and spread between the two cake layers.

Spread the chocolate icing over top and side of cake. Stand for 10 minutes or until icing has set.

Indulge!