This cake is a cracker – really easy to make, works every time, and I’m yet to meet someone who didn’t love it. You can use any type of ground nutmeal, though I think hazelnut works the best, followed closely by pistachio and then macadamia. This is another ever-reliable Women’s Weekly recipe, copied almost word for word from their big yellow Bake cookbook. To get a great chocoaltely flavor I only use Dutch pressed cocoa – you can use any cocoa, but the Dutch really does have the best flavor, and makes for a darker, richer cake.
1/3 cup (35 grams) cocoa powder
1/3 cup (80 mls) water
150 grams dark cooking chocolate
150 grams butter
1 1/3 cups (295 grams) brown sugar
1 cup (100 grams) hazelnut meal
4 eggs, separated
1 tablespoon extra cocoa powder
1. Preheat oven to 180 degrees C. Line and grease a 20 cm round spring form pan.
2. Place the cocoa and butter in a heatproof dish and melt in the microwave. Set aside to cool slightly.
3. Place the egg whites in a small bowl and beat with electric beaters until soft peaks form, set aside.
4. Mix the cocoa and butter into the sugar, hazelnut meal and egg yolks. When combined, gently fold in the egg whites.
5. Pour into the prepared tin and bake for about an hour or until firm and the top is nicely cracked. Leave in the tin until pretty cool.
5. Turn cake onto serving plate and serve dusted with the extra cocoa and/or fresh berries and cream.