Simple chocolate cake
20 minutes
Preparation Time
45 minutes
Cooking Time
8-10 serves


305g unsalted French butter

2 cups hazelnut meal

250g dark coverture chocolate

6 large organic eggs

1 cup caster sugar

300g dark coverture chocolate, melted and warmed


1. Pre-heat Oven on Conventional at 160°C.
2. Using 50g of the butter, grease a 26cm cake tin, and line the edges and bottom with baking paper.
3. Break the chocolate pieces and melt with the butter in a medium sized saucepan on low heat, Induction setting 2, stirring occasionally until melted. Cool, and then fold into the hazelnuts.
4. Separate the eggs. In a stand mixer, whisk the yolks and sugar until pale and doubled in size.
5. Fold in the chocolate.
6. Whisk the egg whites until stiff, and then carefully fold into the chocolate mixture. Pour into the greased and lined cake tin.
7. Place on shelf position 2 and bake for 45 minutes, or until a skewer comes out clean. Cool in the tin.


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