FLOURLESS HAZELNUT CHOCOLATE CAKE

FLOURLESS  HAZELNUT  CHOCOLATE  CAKE:
INGREDIENTS:

1/3  cup  (35g)  cocoa powder
1/3  cup  (80ml) hot water
150g  dark  eating chocolate, melted
150g  butter, melted
1-1/3  cups  (295g) firmly packed brown sugar
1  cup (100g) hazelnut meal
4  eggs, separated
1  tablespoon cocoa powder, extra

METHOD:

• Preheated oven to moderate (180C/160C fan-forced). Grease deep 19cm-square cake pan; line base and sides with baking paper.
• Blend cocoa with the water in large bowl until smooth. Stir in chocolate, butter, sugar, hazelnut meal and egg 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; bake about 1 hour or until firm. Stand cake 15 minutes, then turn cake, top-side up, onto wire rack to cool. Dust with sifted extra cocoa to serve.

Preparation time-20 minutes ( plus standing time)

Cooking time- 1 hour

Serves  9