Flourless Hazelnut Chocolate Cake
Indulge in the decadence of a Flourless Hazelnut Chocolate Cake, a rich and naturally gluten-free dessert perfect for chocolate lovers. This luxurious cake combines the nutty warmth of toasted hazelnuts with the deep, robust flavor of dark chocolate for a show-stopping treat that's as elegant as it is irresistible. With no flour in sight, the texture is perfectly dense and fudge-like, yet lightened by the delicate folding of whipped egg whites into the batter. A hint of vanilla and a dusting of cocoa powder elevate this cake to patisserie perfection. Easy to prepare in under an hour, it’s ideal for celebratory occasions or as an understated finale for an intimate dinner. Serve with a dollop of whipped cream or fresh berries for an extra flourish, and watch your guests swoon over every bite.
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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 200 grams Dark chocolate (70% cocoa or higher)
- 125 grams Unsalted butter
- 150 grams Granulated sugar
- 5 large Eggs
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 1 tablespoons Cocoa powder (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Spread the hazelnuts on a baking sheet and toast them in the oven for 8-10 minutes, or until fragrant and golden. Let them cool, then rub them in a clean kitchen towel to remove most of the skins. Process the hazelnuts in a food processor until finely ground, being careful not to over-process into a paste.
Melt the dark chocolate and butter together using a double boiler or in 20-second intervals in the microwave, stirring until smooth. Let the mixture cool slightly.
Separate the eggs, placing the yolks in one bowl and the whites in another. Add the granulated sugar and vanilla extract to the bowl with the yolks and beat with a hand or stand mixer until thick and pale, about 3-4 minutes.
Gradually pour the melted chocolate mixture into the yolk mixture, stirring gently until fully combined. Fold in the ground hazelnuts and salt.
Using clean beaters, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Remove the cake from the oven and let cool completely in the pan on a wire rack. Once cool, release the springform and transfer the cake to a serving plate.
Dust the top with cocoa powder if desired before serving. Serve with whipped cream or fresh berries for an extra treat!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 25.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 238 mg | 5% | |
*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.
