Flourless Chocolate Hazelnut Cake
Indulge in the rich, decadent flavors of a Flourless Chocolate Hazelnut Cake, a gluten-free masterpiece that's perfect for any occasion. Made with finely ground toasted hazelnuts and luxurious dark chocolate, this cake offers an intensely nutty, melt-in-your-mouth texture that’s both dense and fudgy. The recipe skips traditional flour, making it a naturally gluten-free dessert that doesn’t compromise on flavor. A delicate balance of bittersweet chocolate, creamy butter, and a touch of vanilla creates a heavenly base, while simple garnishes like cocoa powder or powdered sugar elevate its elegance. With just a handful of ingredients and a quick prep time of 20 minutes, this show-stopping cake is as easy to make as it is to devour. Perfect for celebrations, dinner parties, or simply satisfying a sweet craving, serve it with a dollop of whipped cream or fresh berries for an irresistible treat.
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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 200 grams Dark chocolate (70% cacao or higher)
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 tablespoon Cocoa powder (for dusting, optional)
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper for easy removal.
Spread the hazelnuts on a baking sheet and toast in the oven for 8–10 minutes, or until fragrant and slightly darkened. Remove from the oven and let cool.
Once cooled, place the hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. Transfer the peeled hazelnuts to a food processor and pulse until finely ground. Be careful not to over-process, as the hazelnuts can turn into a paste.
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir until smooth and remove from heat. Allow it to cool slightly.
In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy, about 3–4 minutes. Stir in the vanilla extract, salt, and the melted chocolate mixture until well combined.
Gently fold in the ground hazelnuts, mixing until just incorporated. Be careful not to overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and remove the sides of the springform pan. Let the cake cool completely on a wire rack.
Once cooled, dust the top with cocoa powder and/or powdered sugar for garnish, if desired. Slice and serve. Enjoy!
Nutrition Facts
Calories |
4485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.3 g | 457% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 213.3 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 586 mg | 45% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
