Flourless Hazelnut Mascapone Chocolate Cake Gluten Free Recipes

FLOURLESS HAZELNUT MASCAPONE CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
• Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
• Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
• In a small pan, melt butter and chocolate under very low heat.
• Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
• In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
• Add eggs and beat until creamy.
• Add the chocolate mixture, vanilla and liquor (if using) and mix well.
• Add hazelnut meal, salt, and cinnamon and mix well.
• Bake for about 40 - 45 minutes. Set aside and cool.
• When the cake is cooked, remove the pan and place the cake on a cake plate.
• Dust cocoa powder and powdered sugar using a stencil (see note above).
• Infuse love and serve with whipped cream and/or ice cream if desired.

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• Melt chocolate and butter in a double boiler. Set aside.
• Preheat the oven to 350°F/360°C degrees.
• Whip egg whites until a stiff peak forms. Set aside.
• In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
• Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
• Fold in the egg whites and mix. Pour in a 7-inch springform pan.
• Bake for 30 minutes.
• Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
• Infuse love, slice and serve!