in Flourless Cake
As a rookie in baking world, I thought all cakes must be made with flour until I found this recipe on my foodiemate's blog.
Hazelnuts in Flourless Cake
Original recipe from Good Food Magazine, modified by Rita Bellnad, re-modified by me
Cake: 100 gr butter 100 gr caster sugar , plus extra for tin 100 gr dark cooking chocolate, chopped 1 tbsp apple juice (made from 1 apple - Granny Smith) 4 eggs, separated 100 gr ground hazelnuts Liquid margarine for greasing the tin
Topping: 250 gr quark* 2 tbs sugar *can be substituted by creamcheese, mascarpone, freshcream, sourcream, etc Garnish: Bitter chocolate flakes
Cake: 1. Cut baking parchment into circle to fit the base of a 22cm loose-bottomed tin. Grease the inside of the tin with liquid margarine, then line the base with the parchment and grease again. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
2. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the apple juice and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
3. In a separate bowl, beat the whites with electric mixer until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin.
4. Bake in a preheated oven of 180°C for 40 mins until cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Topping: Combine quark and sugar. Mix well. Spread over the cake right to the edges, place in a cake container and refrigerate overnight (or at least 8 hours). Garnish with chocolate flakes slightly before serving.
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