This rich cake is a very decadent cake with an intense flavor of chocolate and hazelnuts. It does not contain flour, making it excellent for people allergic to flours or for parties where flour cannot be eaten.
Bring the port to a boil in a small pot over low heat for 10-15 minutes or until it reduces to just 4-5 tablespoons.
Preheat the oven to 180 degrees Celsius.
Prepare a round baking dish for the cake of approximately 18 cm in diameter. Grease the dish with butter and place parchment paper, this will help the cake not stick to the mold.
In a double boiler, melt the chocolate and butter, stirring constantly.
Pour the melted chocolate into a large, deep bowl and add the port, ground hazelnuts, and cocoa. Mix.
In an electric mixer, beat the eggs with the sugar until the mixture is fluffy, about 5-8 minutes.
Mix the chocolate with the eggs using a whisk.
Pour the mixture into the baking dish and bake for 45 minutes or until a toothpick inserted comes out clean (convection oven 30 minutes).
Remove the cake from the oven, allow it to cool, and unmold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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