Friday, August 28, 2009

Flourless Chocolate Hazelnut Cake

For those who have to avoid wheat it can be frustrating to bake a cake. This cake recipe is so good you will never know that it is gluten-free.

10 oz bittersweet chocolate - melted
12 tbsp butter (smart balance works too!)
6 eggs,separated
1/2 cup brown sugar
1/2 cup plain nonfat yogurt
2 1/2 cups ground hazelnuts (you can use almonds or 1/2 hazelnuts & 1/2 almonds)

Melt butter with the chocolate. Beat yolks and sugar until thick and creamy. Stir in the yogurt and nuts and then the chocolate/butter mixture. Beat egg whites and fold into batter.

This recipe calls for a 10" springform pan but since it is such a delicate cake I would recommend 2 well buttered 8" cake pans. This way you can put a little frosting in the middle and have a layer cake.

Bake at 350 degrees until firm to the touch and cake tester comes out clean. This is a very moist cake so when tested there may be a little cake stuck to the tester.

For the topping: To a 1/2 stick butter, softened, beat in 4 oz semisweet melted chocolate. Spread on cake when completely cooled.


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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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