Raspberry Hazelnut Flourless Chocolate Cake with Ganache
This flourless cake is 100% pure love!!! Rich and decadent, but without the guilt and sugar hit! If you were feeling naughty I would recommend a drop of Frangelico liqueur to add a little something special for the adults.
- Butter - 150 g& 20 g (organic, biodynamic) (*use coconut oil for dairy free)
- Hazelnut Meal - 2 cups (raw, organic), can be made by putting the nuts through the food processor
- Dark Chocolate - 300 g (sugar free, organic) (*see Coconut Chocolate Hearts Recipe)
- Xylitol - 2/3 cup & 1/4 cup
- Egg Yolks - 5 (free range, organic, biodynamic)
- Cream - 100 ml (organic, biodynamic) (*use coconut cream for dairy free)
- Raspberries - 1 punnet (organic, biodynamic)
- Preheat the oven to 160⁰C and grease a 20 cm pan, heart shaped or round with melted butter.
- Place a heatproof bowl over a double boiler and place 150 g of the dark chocolate, 150 g butter and 1/3 cup xylitol, stirring until melted and a smooth consistency. Remove from the heat, stir in the hazelnut meal and allow the mixture to cool.
- In another bowl, beat the egg yolks and remaining 1/3 cup of xylitol until they turn a very pale yellow colour and are light and fluffy. Gently fold the chocolate and hazelnut mixture through the egg mixture until combined.
- Pour the mixture into the greased baking pan and place into the oven for 40 minutes. Check the cake is cooked by inserting a skewer. Remove from the oven and allow it to cool.
- Gently remove the cake from the baking pan and transfer to a serving plate.
- For the ganache, chop the chocolate and place into a heatproof bowl. Place the cream, butter and xylitol into a small saucepan over a medium heat, continue stirring and do not allow the mixture to boil. Pour ¼ of the hot cream into the bowl with the chocolate and start stirring the mix together using a metal spoon, continue adding small amounts of cream and stirring, until you have a lovely thick, glossy consistency. Allow to cool for 10 minutes.
- Pour the ganache evenly over the top of the cake and use a flat spatula to cover the sides and top. Place raspberries on top, cover and place into the fridge.
- This is a great low carb, high protein sweet treat, so you won’t have to damage your diet!
- Hazelnuts are a great source of monounsaturated fatty acids.
- If you prefer another nut, you can easily substitute with cashews, macadamias, pecan or almonds.
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