Flourless Hazelnut Chocolate Cake (Gluten-Free)

You could increase the amount of dark chocolate and decrease the amount of cocoa powder, if you like. I used a minimum amount of sugar, so please adjust the amount of sugar according to your taste. For more healthy, low-GI, gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 7-inch cake

Ingredients

• 2 2⁄3 ounces dark chocolate
• 5  tablespoons unsalted butter
• 4  eggs, separated
• 2⁄3 cup  coconut sugar (or other natural sugar)
• 1⁄2 cup hazelnut meal (or bleached hazelnuts ground in a food processor)
• 1⁄3 cup  unsweetened cocoa powder
• 2  tablespoons brandy (optional) or 2  tablespoons rum (optional)
•  powdered sugar, for topping

Directions

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