Brown Butter Flourless Cake

Instructions

1. 1

   Preheat the oven to 160°C. Grease a 20cm (8in) round cake pan and line the bottom with parchment paper.

   Tip: Use a non-stick pan to prevent the cake from sticking.

2. 2

   In a medium saucepan, melt the butter over low heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Be patient and don't rush the browning process.

3. 3

   Remove the saucepan from the heat and whisk in the sugar until well combined.

   Tip: Make sure to scrape the bottom of the saucepan to get all the browned butter.

4. 4

   Let the brown butter mixture cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.

   Tip: Temper the eggs to prevent them from scrambling when added to the hot brown butter.

5. 5

   In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to get rid of any lumps.

6. 6

   Add the dry ingredients to the brown butter mixture and whisk until just combined.

   Tip: Don't overmix, as this can result in a dense cake.

7. 7

   Pour in the Greek yogurt and whisk until the batter is smooth.

   Tip: Make sure the yogurt is at room temperature to ensure the batter emulsifies properly.

8. 8

   Fold in the chopped hazelnuts and unsweetened cocoa nibs.

   Tip: Be gentle to avoid crushing the nuts and nibs.

9. 9

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed to ensure the cake cooks evenly.

10. 10

    Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

    Tip: Don't overbake, as this can result in a dry cake.

11. 11

    Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cake cool completely before slicing to ensure the best texture.