Servings: 8 pieces
Calories: 220kcal
Equipment
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Baking pan
- Parchment paper
Ingredients
- 4 egg whites
- 120 g almond powder
- 120 g butter
- 20 g unsweetened cocoa powder
- 20 g all-purpose flour
- 100 g icing sugar
- to taste your favorite hazelnut spread (like Nocciolata Bianca)
Instructions
- Preheat your oven to 170°C (340°F) and line a square baking pan with parchment paper.
- Melt the butter in a small saucepan over medium heat until it turns hazelnut brown; set aside to cool slightly.
- Beat the egg whites using a hand mixer or stand mixer until stiff peaks form, gradually adding icing sugar while mixing.
- Sift and combine almond powder, cocoa powder, and flour in a separate bowl; fold gently into the whipped egg whites.
- Pour the melted butter into the batter and mix gently until fully combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before unmolding, then slather with your chosen hazelnut spread.
Notes
For a deeper nutty flavor, try substituting almond powder with finely ground hazelnuts.
Store leftovers in an airtight container at room temperature for up to two days, or refrigerate in warm climates.
You can freeze individual slices for up to a month; just remember to thaw overnight in the fridge before serving.
Don't skip the step of cooling the cake completely to achieve clean slices, and experiment with garnishes like fresh berries or a light dusting of powdered sugar for a decorative touch!
Nutrition
Calories: 220kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 7g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!