March 4, 2009 by Johanna Burani
This cake is built around rich and nutty tasting ingredients that melt in your mouth. Empty-calorie, high GI white flour is replaced by fiber-rich, vitamin-and mineral-dense ground hazelnuts. The lasting mouth feel is the result of the primarily unsaturated fat in the nuts.
This cake stands proudly on its own – no frosting or ice cream can add to its most satisfying taste. If you must, try just a slight dusting of powdered sugar on the top of the cake.
- 3½ cups ground roasted hazelnuts (approx. 13 oz)
- 1½ cups sugar
- 2 tbsp vanilla
- ¾ cup unsweetened cocoa (approx. 2½ oz)
- 12 egg whites
- Preheat oven to 350 degrees F. Coat springform pan with vegetable spray.
- Mix hazelnuts, sugar, vanilla and cocoa in a medium sized bowl. Beat egg whites until stiff and dry. Gently fold them into the chocolate nut mixture.
- Pour batter into greased pan. Bake 40-50 minutes or until inserted toothpick comes out clean. Allow to cool before serving.