Chocolate Hazelnut Truffle Cake


A gluten-free delicious concoction!


140 g
250 g
Chocolate (at least 58% cocoa)
140 g
Butter (Diced)
125 g
Caster Sugar
60 ml
Very Strong Coffee Cold
Eggs (Separated)


  • Toast hazelnuts for 1 - 2 mins under a hot grill and cool. 
  • Blend in a food processor for 30 seconds until finely ground.
  • Put chocolate, butter, sugar and coffee into a heavy bottomed saucepan and melt over a low heat until everything is melted and well combined.
  • Remove from heat and cool slightly.
  • Stir in egg yolks and ground hazelnuts.
  • Whisk egg whites until soft peaks form, fold half into mixture, then fold in the remainder.
  • Spoon into a lined tin and bake for 1 hour until firm to the touch.
  • Allow to cool in tin before removing.