Italian Christmas Cake with Pine Nuts

A rich flourless-style cake featuring toasted hazelnuts, dark chocolate, pine nuts, and brandy, lightened with whisked egg whites.

Vegetarian Italian Dessert Christmas Chocolate Cake Nuts

Estimated Nutrition

Calories

535.4

kcal / serving

5354 kcal total

Carbs

36.6g

per serving

366.4 g total

Fat

38.3g

per serving

382.5 g total

Protein

11g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Dark Chocolate

High quality, broken into small pieces

200

Muscovado Sugar

Light

Self-Rising Flour

Dairy

unit

Egg

Large, free-range, separated

Fruits

unit

Orange

Grated zest and juice of 1 large fruit

Liquids

Brandy

4 tablespoons

NutsSeeds

300

Hazelnut

Whole, shelled, unblanched

100

Pine Nut

Lightly toasted

pinch

Salt

OilsFats

unit

Olive Oil

Extra virgin, mild, not peppery, for greasing

Other

Amaretti Biscuits

Crushed

Method

Coat the tin with crushed amaretti biscuits and discard the excess.

Pulse hazelnuts and chocolate in a food processor to a grainy consistency.

Mix hazelnut mixture with sugar, brandy, orange zest, juice, and pine nuts.

Stir in the egg yolks and gently fold in the sifted flour.

Preheat the oven to 180°C and oil a 24cm springform cake tin.

Whisk egg whites with salt until stiff and fold into the main batter.

Bake in the tin for one hour until a skewer comes out clean.

Cool on a wire rack for one hour before removing from the tin.