Fourless chocolate hazenut cake! Is this real life? Yes! This gluten-free beauty is from my mom’s coveted stash of old-school german recipes. It’s the first time she’s made it since her move to the states – why she waited this long, I have no idea. It’s pretty amazing. I’m so glad the birth of this cake was documented step-by-step so I (and you!) can make it for years to come. This cake is not too sweet and the hazelnut flavor is through the roof. With just a handful of ingredients the taste is really wholesome and without any butter or oil, you can even eat this cake for breakfast. Yes.
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Step 1
Beat 7 egg yolks and 3 whole eggs together with the powdered sugar until you achieve a creamy consistency.
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Step 2
Beat the ground hazelnuts together with the baking powder into the egg yolk mixture.
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Step 3
In a clean bowl, beat 7 egg whites to form peaks.
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Step 4
Gently fold the egg whites into the hazelnut / yolk mixture.
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Step 5
Line a 12 inch springform pan with parchment paper. Pour batter into prepared pan.
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Step 6
Let cake cool. Remove pan and parchment paper and cover with melted chocolate and hazelnut crocante.
Ingredients for the Cake
10 eggs
4 cups ground hazelnuts
2 cups powdered sugar
1 heaping tablespoon baking powder
2 packs vanilla sugar or one scraped vanilla bean (optional)
Ingredients for the Topping
2 bars dark chocolate, melted (200 grams)
3 handfuls whole hazelnuts
2 tablespoons sugar
1 tablespoon butter
Directions
Grind hazelnuts in food processor or you can use hazelnut flour. In a mixing bowl combine 7 egg yolks with 3 whole eggs and the powdered sugar until a cream forms. Then add the ground hazelnuts and baking powder and blend again to combine. In a separate bowl whisk 7 egg whites to their peaks. Gently fold the two mixtures together, keeping it light and airy. Line a 12 inch spring form pan with parchment paper and pour the batter into the pan. Bake at 370 F for one hour on the middle rack. While the cake is baking make the crocante. Roughly chop hazelnuts and place in pan on medium heat. Add a tablespoon of butter and 2 tablespoons of sugar and toast until fragrant. In a double-boiler or microwave melt the chocolate. When the cake has cooled pour the melted chocolate over the cake and top with hazelnut crocante.
Notes
If you like a little brandy flavor you can add a tablespoon of cognac or arrak in the batter when you cream the egg yolks.