Chocolate Hazelnut Flourless Cake
Chocolate and Hazelnut Flour Cake
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 5 eggs separated
- 8 ounces melted chocolate
- 1 cup Swerve
- 1 cup of unsalted butter see notes
- 2 cups hazelnut flour
- 1/4 cup coconut flour
- 1/2 teaspoon salt
Tools Used in this Recipe
Preheat oven to 350 degrees F.
Prepare one 9 inch pan with baking spray or butter.
Separate Eggs. Make sure you do each egg in an individual bowl. Break egg into bowl. Lift out yolk. Save in separate bowl. Pour this egg white into the bowl you'll be mixing. Do this with each egg white just in case one of the yolks breaks.
Beat until soft peaks form and the egg whites resemble marshmallow cream.
In meantime, melt chocolate by placing stainless steel bowl over a saucepan that has two inches water at a simmer.
Save egg whites for my lemon budino recipe.
Once egg whites are mixed, transfer to a bowl. Clean mixer.
Mix hazelnut flour, coconut flour, salt in mixing bowl. Set aside.
Cream butter and swerve (or sugar) in mixer until smooth.
Add egg yolks and mix well.
Mix hazelnut flour, coconut flour, salt in bowl.
Add melted chocolate.
Add in dry ingredients.
Fold in egg whites.
Use an offset spatula to smooth out batter.
Bake in center of oven for 30 minutes. Test cake with cake tester. It should come out clean.
Cool completely before cutting.