Decadent Chocolate & Candied Hazelnut Cake

Decadent Chocolate & Candied Hazelnut Cake


A beautiful, rich gluten free chocolate hazelnut cake, ideal for any celebration and makes a luscious dessert just simply dusted in icing sugar.           


250g DARK CHOCOLATE, minimum 60% cocoa, roughly chopped
6 EGGS, separated
1 cup (220g) CASTER SUGAR
1 cup (130g) HAZELNUTS, ground (see pg 0)



100g DARK CHOCOLATE, minimum 60% cocoa, grated
½ cup (125ml) CREAM


1 cup (130g) WHOLE HAZELNUTS
¼ cup (60ml) MAPLE SYRUP
Grease and line a 23cm springform cake tin.
Preheat the oven to 170°C fan bake.

To prepare the cake: place a heatproof bowl over a pot of simmering water. Add the chocolate and butter and allow it to gently melt together, stirring every now and then. Remove the bowl from the heat and whisk the chocolate mixture with a fork until smooth and glossy. Set aside to cool a little.

 In large mixing bowl, whisk together the egg yolks and caster sugar until pale and creamy. Pour in the chocolate mixture and whisk until well combined. 

In a small bowl, mix together the ground hazelnuts and baking powder. Fold the hazelnuts and baking powder through the chocolate mixture. Into a clean dry cake mixer bowl, place the egg whites and whisk until stiff peaks form.

Using a large metal spoon add a couple of large dollops of the whites into the chocolate mixture and stir until well combined. This is to help loosen the chocolate mix. Then gently fold in one third of the remaining egg whites at a time until all egg whites are incorporated. Pour into the prepared cake tin and bake for approximately 50-60 minutes.

Note: when a skewer is inserted into the middle, this cake should still have moist crumbs. The cake will form a hard crust that will collapse a little when cool.

Remove from the oven and allow the cake to cool completely in the tin. When cool, run a knife around the edge of the cake before removing it from the tin. Carefully transfer the cake on to a cake plate.

To prepare the ganache: in a small bowl add the grated chocolate. Place a small saucepan over a high heat, add the cream and bring to a simmer (just before boiling point). Pour the cream over the chocolate and allow to sit for a few minutes. Using a fork, whisk together until thick and glossy. Set aside to cool and thicken.

Once the ganache has cooled pour it onto the cake. Place the cake in the refrigerator for 15 minutes to set the ganache.

To prepare the candied hazelnuts: preheat oven to 200°C.                            Grease and line a small baking tray. Place the hazelnuts on the prepared baking tray and drizzle over the maple syrup. Roll the hazelnuts around in the syrup until well coated. Place in the oven and bake for 15 minutes. Give them a good shake half way through cooking, to coat them in the sticky candy.

Remove from the oven and set aside to cool completely before touching them. Take care the candy stays hot for a while. Once cool break the hazelnuts from the candy and scatter them over the cake. Lightly dust the edge with cocoa powder. Serve with thick natural yoghurt and loads of fresh berries.