leanne's flourless chocolate and hazelnut cake
1/3 cup cocoa powder
1/3 cup hot water
150g dark eating chocolate, melted
150g butter, melted
1 1/3cups firmly packed brown sugar
1 cup hazelnut meal
4 eggs, separated
extra cocoa powder for dusting
Preheat oven to moderate and grease a deep 19cm sq cake pan, line base and sides with baking paper. Blend cocoa with hot water in large bowl until smooth. Stir in chocolate, butter, sugar, hazelnut meal and eggs yolks.
Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture in two batches.
Pour mixture into pan and bake for about 1 hour until firm. Stand cake 15 mins then turn, top side up, onto wire rack to cool. Dust with sifted cocoa to serve. Leanne recommends serving warm as a dessert with vanilla ice cream and fresh raspberry coulis. Enjoy