Ingredients
- 2 1/2 cups toasted hazelnuts shopping list
- 1/2 cup gluten-free flour shopping list
- 1 tsp. baking powder shopping list
- 1/4 tsp. salt shopping list
- 3/4 cup evaporated cane juice or sucanat shopping list
- 5 eggs, room temperature shopping list
- 2 Tbs. melted coconut oil, plus additional for greasing pan shopping list
- 2 tsp. vanilla extract shopping list
- 4 ounces shaved bittersweet chocolate shopping list
- 1 cup coconut milk shopping list
- 24 whole hazelnuts for garnish shopping list
How to make it
- Preheat oven to 350°F. Oil the sides of a 9-inch springform pan; cut a piece of parchment into a circle the size of the bottom of the pan, and set parchment into pan.
- Grind the hazelnuts in a food processor or blender into a fine meal but not a powder. Transfer to a large bowl and add flour, baking powder, salt, and cane juice. Whisk to blend.
- Separate egg whites and yolks into two separate bowls. Add coconut oil, vanilla extract, and 1/2 cup of the coconut milk to the egg yolk mixture, and beat well to combine. Stir yolk mixture into the nut mixture. Set aside.
- Beat egg whites until stiff but still glossy. Gently fold whites into nut mixture, a little at a time, stirring only enough to incorporate. Pour mixture into the prepared pan and bake for 30 to 40 minutes, or until a tester inserted into the center of the cake comes out clean.
- Remove from oven and cool on a rack for 20 to 25 minutes. Carefully remove sides of pan, invert cake over a serving platter, and remove bottom. Peel off parchment and let stand for 5 to 10 minutes.
- While cake stands, heat remaining 1/2 cup coconut milk to a low simmer, being careful not to boil. Put the shaved chocolate in a bowl and pour coconut milk over it, stirring and mixing with rubber spatula until completely melted. Let stand 5 to 7 minutes while cake cools.
- To serve, dust completely cooled cake with additional cocoa powder (use a sifter for even dusting). Pour ganache over the cake, starting at center, and letting it flow outward to drizzle down sides of cake. Arrange whole hazelnuts around the perimeter of the cake. Serve immediately.
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