What to stream online this weekend 
What to stream online this weekend 

Sarah Finnan

The Diary: Social pictures from the No7 Boots Pro Derm Scan event
The Diary: Social pictures from the No7 Boots Pro Derm Scan event

Sarah Gill

WIN 4 tickets to the Black Eyed Peas concert
WIN 4 tickets to the Black Eyed Peas concert

IMAGE

Gaining weight for a part is good but wearing a ‘fat suit’ is bad? Unpacking the Reneé Zellweger backlash
Gaining weight for a part is good but wearing a ‘fat suit’ is bad? Unpacking...

Sarah Finnan

IMAGE Insider Guide: Mid-century and vintage expert Killian McNulty opens his little black book
IMAGE Insider Guide: Mid-century and vintage expert Killian McNulty opens his little black book

IMAGE

The big-busted bra shopping guide
The big-busted bra shopping guide

Edaein OConnell

Fast fashion has finally given ‘Love Island’ the ick
Fast fashion has finally given ‘Love Island’ the ick

Sarah Finnan

Meet the Irish woman who runs New York’s coolest vintage furniture shop
Meet the Irish woman who runs New York’s coolest vintage furniture shop

Freya Drohan

Renew You: the best highlighters for gleaming skin this summer
Renew You: the best highlighters for gleaming skin this summer

Holly O'Neill

How to dress for work when it’s hot out, according to street stylers
How to dress for work when it’s hot out, according to street stylers

Holly O'Neill

Image / Editorial

Sunday Pudding: Flourless Dark Chocolate & Hazelnut Cake


By Meg Walker
19th Nov 2017
Sunday Pudding: Flourless Dark Chocolate & Hazelnut Cake

With its lovely rich chocolate flavour and nutty texture, this moist cake is a family favourite. In Piedmont in Italy, they bake a version of this called torta gianduia, which is often served with a sheet of whole roasted hazelnuts on top. This recipe, in true Bourke Street style, is a decidedly rustic form of decadence.

Serves 12

Ingredients
330g dark chocolate (55% cocoa)
240g unsalted butter
40g sesame seeds
160g hazelnut meal
8 eggs, separated
240g caster sugar

Method
Preheat the oven to 150°C/gas mark 2. Grease a 23cm spring-form cake tin and line the base and side with baking paper, allowing it to protrude about 2.5cm above the tin.

Put the chocolate and butter in a large stainless steel bowl and set it over a saucepan of simmering water. Stir occasionally until melted. Remove from the heat and add the sesame seeds, hazelnut meal and egg yolks. Stir to combine, then set aside.

Put the egg whites and sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk to stiff peaks, then use a large spoon to gently fold in one-third of the chocolate mixture at a time, ensuring each batch is combined before adding the next. Pour the mixture into the prepared cake tin.

Bake for 55-60 minutes, or until set. Cool in the tin for 5 minutes, before turning out onto a wire rack to cool.

This cake will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week; bring back to room temperature for serving.

Extracted from Bourke Street Bakery: All Things Sweet by Paul Allam and David McGuinness (Murdoch Books, approx €28). Photography by Alan Benson.