Flourless Chocolate Cake with Orange Zest

A fabulous cake to satisfy dessert lovers who can't tolerate gluten or wheat!

Ingredients (Serve 10 - 12)
250g dark cooking chocolate, chopped
100g unsalted butter, cubed
100g caster sugar
1 tbsp Baileys Irish Cream
125g ground hazelnuts
5 eggs separated
1 large orange zest
Icing sugar to dust

Method
Preheat oven to 180 degrees celsius.

Grease a 9 inch springfoam cake tin and line the base with baking paper.

Place chocolate, butter, sugar and Baileys in a heatproof bowl.

Bring a small saucepan of water to boil, and then reduce the heat to a gentle simmer. Place the bowl over the saucepan and make sure the bowl does not get in contact with the water. Stir occasionally to ensure even melting without getting the mixture burnt. When fully melted, remove from the heat and mix thoroughly.

Transfer the mixture to a large mixing bowl. Stir in the hazelnuts and orange zest.

Beat in the yolks one at a time and make sure it is well mixed after each addition.

Whisk the egg whites until they form medium stiff peaks. Stir a tablespoon of the whisked whites into the chocolate. Then gently fold in the rest using a spatula.

Pour the mixture into the cake tin and bake for approx. 50-60 mins or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool completely in the tin before turning out.

Dust with icing sugar.