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Ingredients

250g good-quality dark chocolate, chopped
150g caster sugar
150g butter, cubed
1/4 teaspoon vanilla bean paste, plus 1/2 teaspoon extra for cream
100g hazelnut meal
5 Coles Brand free range eggs, separated
300ml Coles Brand thickened cream
1/4 cup sifted icing sugar mixture, plus 2 teaspoons for dusting
250g strawberries, to serve

Method

Step 1 Preheat oven to 180C or 160C fan. Grease and line base and side of a 20cm springform cake pan.
Step 2 Melt the chocolate, sugar, butter and vanilla in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir with a wooden spoon to combine. Stir in hazelnut meal. Beat in egg yolks, 1 at a time.
Step 3 Use an electric mixer to beat egg whites in a large, clean, dry bowl until stiff peaks form. Stir 2 tablespoons egg white into chocolate mixture. Gently fold in remaining egg white. Spoon into prepared pan. Bake for 45 mins or until cooked through. Cool in the pan.
Step 4 Meanwhile, use an electric mixer to gently whip the cream, icing sugar and extra vanilla in a bowl.
Step 5 Dust the cake with icing sugar and top with strawberries. Serve with vanilla bean cream.

Flourless chocolate cake with vanilla bean cream

How to make Flourless chocolate cake with vanilla bean cream

Ingredients

Method