Chocolate Hazelnut Flowerless Cake

Chocolate Hazelnut Flowerless Cake

Are you one of those people who likes a smooth, rich chocolate dessert without enjoying all the calories?  Then this is the perfect dessert to make.

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Chocolate Hazelnut Flowerless Cake
Votes: 1
Rating: 5
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Course Desserts, Gluten-Free, Healthy, High Mileage Snacks
Cuisine American, Uncatagorized
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Desserts, Gluten-Free, Healthy, High Mileage Snacks
Cuisine American, Uncatagorized
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 350. generously coat an 8’’ or 9’’ springform pan with 2 teaspoons of the butter and dust with 1 tablespoon of the cocoa powder (don’t tap out the excess cocoa; leave it in the pan).
  2. In a food processor, process the nuts with 1 tablespoon of the sugar until finely ground.
  3. In the top of a double boiler over barely simmering water, melt the chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth.
  4. Remove from the heat. Place the chocolate mixture in a large bowl. Add the nut mixture, sour cream, egg yolks, Frangelico or amaretto ( if using), vanilla, cinnamon, 5 tablespoons of the remaining sugar, and the remaining 2 tablespoons of cocoa powder. Stir until well blended.
  5. In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually add the remaining 2 tablespoons sugar, beating until the whites hold stiff peaks when the beaters are lifted.
  6. Stir one-quarter of the beaten whites to the chocolate mixture to lighten it. Gently fold in the remaining whites. Spoon into the prepared pan and gently smooth the top.
  7. Bake for 30 minutes, or until the cake has risen, is dry on the top, and a wooden pick inserted into the center comes out clean.
  8. Cool on a rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Serve with the strawberries (if using).
Recipe Notes

Recipe Credit:  Prevention: The Sugar Solution

Per serving: 160 calories, 4 g protein, 15 g carbohydrates, 10 g fat, 46 mg cholesterol, 80 mg sodium, 1 g dietary fiber

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