Dark Chocolate Flourless Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease and dust a 20cm round cake pan with parchment paper.

   Tip: Use a high-quality dark chocolate for the best flavor.

2. 2

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.

   Tip: Make sure the chocolate is smooth and glossy before proceeding.

3. 3

   In a separate bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.

   Tip: Use room temperature eggs for the best results.

4. 4

   Add the melted chocolate to the egg mixture and whisk until well combined.

   Tip: Don't overmix the batter at this stage.

5. 5

   Sift the cocoa powder, salt, and coffee powder over the batter and fold until just combined.

   Tip: Be gentle when folding to avoid deflating the batter.

6. 6

   Melt the butter and let it cool slightly. Fold the butter into the batter until just combined.

   Tip: Use a rubber spatula to scrape the sides of the bowl and ensure everything is well incorporated.

7. 7

   Fold in the chopped hazelnuts.

   Tip: Don't overmix at this stage; the batter should still be slightly lumpy.

8. 8

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

   Tip: Use a spatula or offset spatula to create a smooth, even surface.

9. 9

   Bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.

   Tip: Don't open the oven door during the baking time; this can cause the cake to sink.

10. 10

    Remove from the oven and let cool in the pan for 10 minutes.

    Tip: Don't worry if the cake feels slightly soft to the touch; it will set as it cools.

11. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Use a sharp knife to release the cake from the pan if necessary.