Flourless Hazelnut Chocolate Cake

My daughter requested for Chocolate Cake for her birthday celebration. I had actually decided to bake a Chocolate Fudge Cake, ensuring that I had evaporated milk. Then when I saw Ann's post on Flourless Chocolate Cake, I changed my mind and decided that a flourless cake will be more popular with my family members. True enough, this was hit with my family members. The cake was soft, and you can feel the grainy hazelnut texture. Coupled with the raspberry coulis, it was a perfect combination of taste and texture. This is a sure keeper for me!

Recipe for Flourless Hazelnut Chocolate Cake, adapted from Anncoo.
(Makes a 8" cake)

Ingredients:
100g Dark chocolate buttons (66%)
100g LIV unsalted butter, cubed
80g Caster sugar
2 tbsp Kahlua liqueur
100g Ground hazelnuts
1 tbsp Instant coffee granules with 1 tbsp hot water
4 Eggs (approx 55g each), separated

Raspberry coulis
120g Fresh raspberries
50g Water
40g Caster sugar

Method:

1. Preheat fan oven to 150C. Grease deep 8" round cake pan and line base.
2. Melt chocolate and butter in mixing bowl over a pot of simmering water, stirring until mixture is combined and chocolates melted.
3. Combine chocolate mixture with sugar, kahlua, ground hazelnuts and coffee. Add in egg yolks, one at a time. Stir well to mix.
4. Whisk egg whites with electric mixer until peak forms (not too stiff); gently fold into chocolate mixture in two batches.
5. Pour mixture into pan; bake for 35 minutes or skewer inserted into cake comes out clean. Cool cake in pan.
6. In a small pot boil raspberries, sugar and water together and stir over medium heat.
7. Reduce heat and simmer for 5-7 minutes, mash raspberries with a spatula. Leave aside to cool totally.
8. Decorate with some raspberries on top of the cake and raspberry coulis before serving.

I'm submitting this post to  Aspiring Bakers #38: Boozy-licious (December 2013) hosted by Jasline of Foodie Baker.

Also to  'Baby Sumo's Christmas Recipes Collection 2013' hosted by Baby Sumo of  Eat Your Heart Out.