Hazelnuts in Flourless Cake

So, here we are already in the middle of December! There are some baking I feel an urge to write about, before the year has ended. An overdue post actually, oh no...

There was time when I like to enjoy chocolate in grown up way, yeah bittersweet chocolate, it's sweet but not-too-sweet. Presented in a rich moist cake with excellent chocolate flavor! and it's gluten-free!

One of easy recipe to make, I recommend making day before since there was quite a bit of prep, baking, and cooling time. The original recipe was Flourless chocolate & pear cake, from Good Food magazine. I was not in the mood for pear in the cake,which I simply don’t have. I'm more into sour cream.

The amount of all ingredients are in 85 g, the fact that I found only 100g of hazelnuts left on the jar, didn't want leave 15g for nothing, I rounded all ingredients into 100g. The recipe I wrote here only all ingredients I used on the cake. You can view the original recipe in here.

Hazelnuts in Flourless Cake
original recipe taken from Good Food magazine, November 2008

Ingredients
* 100g butter , plus 1 tbsp extra for tin
* 100g golden caster sugar , plus extra for tin
* 100g dark chocolate , broken into pieces
* 1tbs pure apple juice
* 4 eggs , separated
* 100g hazelnuts , toasted and ground in a food processor
topping
* 200 ml sour cream
* 2 tbs sugar
* grated chocolate

1. Cut a circle of baking parchment to fit the base of a 23cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
2. Heat oven to 180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the apple juice and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
3. In a separate bowl, with a clean whisk (I used electric mixer), beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Bake for 40 mins until cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.

Topping
Combine sour cream and sugar. Spread over the cake right to the edges, cover loosely with foil and refrigerate for 8 hours or overnight. Topped with grated chocolate before served.