Prevention Australia – June – July 2017

100g unsalted butter

250g dark chocolate, chopped

1 tablespoon vanilla extract

6 large eggs, separated

Pinch of salt

½ cup sugar

¼ cup dark chocolate

chips

¼ cup toasted hazelnuts,

chopped

Icing sugar, for dusting

Vanilla ice-cream to serve

(optional)

1 Preheat oven to 180°C.

Lightly grease a 23cm

springform pan with

cooking spray.

2 In a bowl, microwave butter

and chocolate in increments

until melted. Whisk in vanilla;

allow to cool.

3 In a separate bowl, whisk

egg yolks with salt and 2

tablespoons of the sugar; add

cooled chocolate and whisk

to combine.

4 With electric mixer on

medium, beat egg whites to

soft peaks. Gradually add

remaining sugar and beat to

stif peaks. Whisk ¼ of the

egg white mix into chocolate

mix; gently fold in remaining

whites, chocolate chips and

nuts. Transfer batter to pan.

5 Bake until toothpick in

centre comes out with crumbs,

about 30 minutes. Cool on wire

rack; remove sides of pan. Dust

with icing sugar and top with

ice-cream, if desired.

NUTRITION Per serving

1369 kJ/327 cal. Protein 6.5g.

Carbs 28g. Fibre 0.7g. Sugars

25g. Fat 21.8g. Sat fat 11.2g.

Sodium 62mg.

FLOURLESS CHOCOLATE

HAZELNUT CAKE

SERVES 10 HANDSON TIME 15 MINUTES TOTAL TIME 45 MINUTES

Everything,
including dessert,
is okay in moderation,
especially if you
make it from scratch
with good quality
ingredients.

JUNE/JULY 2017 PREVENTION 137

DESSERTS FOOD