Flourless Hazelnut Chocolate Cake Gluten Free
Indulge in the rich, nutty decadence of this Flourless Hazelnut Chocolate Cake, a gluten-free dessert that's as luxurious as it is simple to make. Perfect for chocolate lovers, this cake combines toasted hazelnuts—ground to a fine flour-like consistency—with velvety dark chocolate and buttery goodness for a moist, fudgy texture that melts in your mouth. With no flour in sight, it's naturally gluten-free and ideal for guests with dietary restrictions. The subtle hint of vanilla and a touch of salt elevate the flavors, while a dusting of powdered sugar or a dollop of whipped cream adds the finishing touch to this elegant treat. Ready in under an hour, this show-stopping dessert is perfect for any occasion, from dinner parties to holiday celebrations. Treat yourself to this easy-to-make, irresistibly rich chocolate delight!
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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 200 grams Dark chocolate (70% cocoa or higher)
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
Toast the hazelnuts in the oven for 8–10 minutes until fragrant and lightly browned. Allow them to cool, then remove the skins by rubbing them in a clean kitchen towel. Finely grind the hazelnuts in a food processor until they resemble flour. Be careful not to over-process or they will turn into hazelnut butter.
Chop the dark chocolate into small pieces and melt it with the butter in a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly thickened. This should take 4–5 minutes of vigorous whisking or 2–3 minutes with an electric hand mixer.
Gently fold the melted chocolate and butter mixture into the egg mixture. Add the vanilla extract and salt, and stir until combined.
Fold in the ground hazelnuts until the batter is homogeneous.
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Bake for 30–35 minutes or until the center is set but still slightly soft, and a toothpick inserted 2 inches from the edge comes out with moist crumbs.
Let the cake cool completely in the pan on a wire rack. Once cool, carefully remove it from the pan and transfer to a serving plate.
Dust the top with powdered sugar before serving, if desired. Enjoy on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 27.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 216 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.
