We enjoyed this flour-free chocolate cake. It is very soft and fluffy. The icing on the cake is that if you have a gluten intolerant who comes by, he can eat it. What more could you ask for?
For 10-12 people
Butter the missed mould (diameter 25 cm).
Break the chocolate into squares. Cut the butter into pieces. Put the butter and chocolate in a bowl and melt in a water bath.
When the mixture is melted, remove the bowl from the water bath. Stir to homogenize and add the sugar, hazelnut powder and cornstarch. Stir again.
Separate the whites from the yolks. First add the yolks to the chocolate mixture. Then add the egg whites and mix gently.
Pour this preparation into the buttered mould and bake in a preheated oven at 150°C for 55 minutes. To check that the cake is well baked, push the blade of a knife into its heart, it should come out almost dry.
And with that what do we drink?
Regularly you ask me the question of the food and wine pairing. For chocolate in general and chocolate cakes in particular, I like to accompany a red wine (or sometimes a Maury).