Layered Flourless Chocolate and Hazelnut Cake

Layered Flourless Chocolate and Hazelnut Cake  w Roasted Cherry, Strawberry and Brandy Compote

All hail the rich decedent, boozy chocolate cake. Heaven on a Christmas table!

Image Nick Thake Photo Video

Flourless Chocolate and Hazelnut Cake 

Makes 4 separate cakes to layer (2 x 20cm round springform tin)

Serves 15

Ingredients

480g dark chocolate

120ml espresso

12 eggs (yolks and whites separated)

480g caster sugar

225g hazelnut meal

Layering Cream

300ml creme fraiche

300ml whipping cream

½ tsp vanilla powder

Roasted Cherry and Strawberry Compote (link through to recipe)

Toasted Hazelnuts, roughly chopped

Method

Preheat oven to 200°C.

Gently melt the chocolate using your preferred method. 

Once the chocolate is melted, gently stir in the espresso.

Using a stand and mixer, beat together egg yolks and caster sugar for around five minutes until very pale and fluffy.

Gently fold the chocolate-coffee mixture into the whipped yolks in three batches.

Using a fresh bowl, whisk the egg whites to form stiff peaks. 

Gently fold the whites and hazelnut meal into the chocolate mixture in three batches.

Spread half the mixture into the two cake tins, lined with baking paper.

Bake for 15 minutes, or until the cakes are cooked through. 

Cool and remove the cakes from their tins, leaving them on the baking paper.

Repeat the process with the remaining half of the batter.

For the layering cream, whip together the ingredients to form soft peaks, and refrigerate until the final assembly.

Assembling the Cake

You can choose to have a double, triple or quadruple layered cake. If you are going high it is wise to hold the cakes in place with a couple of skewers through the bottom cake onto which the next layers can be placed. This will combat the dreaded lean. 

Place one layer on a serving plate and spread it evenly  with one quarter of the cream, then top with half a cup of compote.

Repeat the process with another layer of cake and continue until you have placed the final cake.

Top this with cream, sprinkle with candied hazelnuts and decorate with fresh cherries, strawberries or dried orange rounds.

Refrigerate uncovered until ready to serve.

Serve with extra compote on the side.

Image Nick Thake Photo Video

This is a very rich cake so portion accordingly.

Make Ahead

1 week - Candied Hazelnuts

1 week - Compote

1 day - Chocolate cakes

Styling Tip

Don’t top the cake with compote as this will mix into the cream and look like a dog’s breakfast! Stick to fresh or dried fruit and nuts or even foliage. Fresh mint would also give a great pop of colour.

Get more height - and make a greater visual impression - by using a cake stand rather than a flat platter.

Image Nick Thake Photo Video