Individual Mocha Hazelnut Flourless Cakes
Recipe GLPRe70bce14fbafeb
Rich, decadent individual cakes made with dark chocolate, hazelnut meal, and a hint of espresso. These naturally gluten-free flourless cakes are light yet indulgent, perfect for special occasions or Passover celebrations. Each cake features a moist chocolate crumb with subtle coffee undertones and the warm nuttiness of roasted hazelnuts.
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Ingredients
1 1/4 cups granulated sugar
1/3 cup granulated sugar for dusting
12 ounces dark chocolate, chopped
1 1/4 cups unsalted butter, chopped and at room temperature
1 tablespoon espresso powder
8 large egg whites
7 large egg yolks
1 tablespoon potato starch
1 teaspoon salt
3 1/2 cups fine hazelnut meal
Directions
Preheat oven to 350°F. Lightly butter and line 10 ramekins or individual cake molds with parchment paper, allowing paper to extend slightly above the rim for easy removal.
Combine chopped dark chocolate and unsalted butter in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler), ensuring the bowl does not touch the water. Stir frequently until completely melted and smooth, about 5–7 minutes. Remove from heat and stir in the espresso powder until well incorporated. Allow to cool slightly.
In a separate bowl, whisk together the 7 egg yolks and 1 1/4 cups sugar until pale and thick, approximately 3–4 minutes. Fold the egg yolk mixture into the cooled chocolate mixture until just combined.
In a clean, dry bowl, combine the potato starch and salt. In another clean bowl, beat the 8 egg whites until soft peaks form. Gradually add the potato starch mixture while continuing to beat until stiff, glossy peaks form, about 4–5 minutes.
Gently fold the hazelnut meal into the chocolate-egg yolk mixture until just combined. Carefully fold the whipped egg whites into the chocolate mixture in two additions, using a gentle hand to maintain airiness. Fold until no white streaks remain.
Divide the batter evenly among the prepared molds, filling each about three-quarters full. Place the molds on a baking sheet and bake for 25–30 minutes, until the cakes are set around the edges but still slightly soft in the center (a toothpick inserted in the center should show moist crumbs, not raw batter). Internal temperature should reach 160°F when measured with a food thermometer at the center.
Remove from the oven and let cool in the molds for 5 minutes. Turn cakes out onto a serving plate or individual plates. Dust the tops and sides generously with the 1/3 cup granulated sugar while still warm. Serve immediately or at room temperature.
