It’s the day before Thanksgiving. Stateside, everyone is busy getting ready for the holiday… including myself. So I will make this one short… and sweet. Very sweet indeed.
No pumpkin, no pecans, no pie or cream. Just pure chocolate goodness.
I had bought some hazelnut butter to make chocolate hazelnut pots de crème from Cannelle & Vanille (delicious, by the way), and wanted to find other ways to use it.
This flourless cake is remarkably healthy as far as desserts go, with very little sugar, and we found it was a perfect balance of chocolate and hazelnut. Pablo, who has more of a weakness for cheese than a sweet tooth, did enjoy licking that bowl thoroughly!
Wishing you and yours a wonderful Thanksgiving, and being ever so grateful for every one of you reading these words, wherever you may be.
Chocolate Hazelnut Flourless Cake
Prep time: 20 mn
Cook time: 20 mn
Age for babies: From 12 months, as a rare treat, though I didn’t give Pablo chocolate until 15 months.
3.5 oz dark chocolate (70%)
3/4 cup unsalted, unsweetened hazelnut butter
3 tbsp milk
3 1/2 tbsp sugar
2 tbsp potato starch (or corn starch)
4 eggs (4 yolks, 3 whites)
Preheat the oven at 350°F.
Mix the hazelnut butter with the milk, warming it for about a minute in the microwave.
Melt the chocolate either in a hot water bath or in the microwave with 1 tbsp of water.
Mix the hazelnut butter and chocolate together, let cool.
Whisk the egg yolks and sugar, add in the potato starch. Then incorporate the egg mixture into the chocolate-hazelnut cream. Mix well.
Beat the egg whites until they form soft peaks. Fold them in gently with a rubber spatula in the chocolate-hazelnut mixture.
Pour the mixture in a buttered cake mold or individual molds.
Bake for about 20 minutes if in a square cake mold (7-9 minutes if in smaller individual molds).