Flourless Chocolate Hazelnut Cake

Welcome to a dessert experience you won’t soon forget! This Flourless Chocolate Hazelnut Cake is everything you love about chocolate—rich, velvety, and deeply satisfying, with the added bonus of a nutty hazelnut flour that makes it naturally gluten-free. Whether you’re baking for a special occasion or just treating yourself to something sweet, this cake is sure to wow anyone who takes a bite. Trust me, this one’s a game-changer.

Why You’ll Love Flourless Chocolate Hazelnut Cake

This isn’t just a cake; it’s an experience. Imagine a cake that’s decadently rich, yet light enough to leave you wanting more after every bite. The best part? It’s easy to make, so you can bring this masterpiece to life without spending hours in the kitchen.

Here’s why this recipe is an absolute favorite:

• Versatile: Perfect for any occasion—be it a cozy family dinner, a gathering with friends, or simply an indulgent treat for yourself.
• Budget-Friendly: The ingredients are simple and easy to find, proving that you don’t need a bunch of fancy items to make a show-stopping dessert.
• Quick and Easy: No complicated steps here! The process is beginner-friendly and designed to be foolproof.
• Customizable: Add a bit of spice (like cinnamon or cayenne) if you like a little heat or top with whipped mascarpone for that extra indulgence.
• Crowd-Pleasing: Trust me when I say this cake will have everyone at the table asking for the recipe. It’s a total hit!

Ingredients

Here’s the magic of this cake—it’s made with a handful of ingredients that come together to create a chocolate masterpiece. Let’s break it down:

Eggs: The base of this cake. The eggs help give it structure while keeping it wonderfully soft and light.

Unsalted Butter: Rich and creamy, butter adds that melt-in-your-mouth goodness that makes this cake unforgettable.

Semisweet Chocolate: The star of the show. It’s what gives the cake that rich, deep chocolate flavor. Go for high-quality chocolate for the best taste.

Organic Granulated Sugar: Adds just the right amount of sweetness, balancing out the rich chocolate and nuts.

Hazelnut Flour: This is what makes the cake gluten-free. The hazelnuts bring a slightly nutty, warm flavor that pairs beautifully with the chocolate.

Salt: A little pinch of salt elevates the sweetness and brings out the richness of the chocolate.

Vanilla Extract: It adds depth to the flavor, making the cake taste even more amazing.

(Note: The full list with exact measurements can be found in the recipe card.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Oven: Start by preheating your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures an easy release once the cake is baked.

Melt Butter and Chocolate: In a double boiler, melt your butter and chocolate together until smooth, which should take about 5 minutes. Stir until completely combined and melted.

Mix Dry Ingredients: In a separate bowl, whisk together the sugar, hazelnut flour, and salt. This will give the dry ingredients a nice even distribution before mixing them into the wet ingredients.

Combine Ingredients: Add the dry ingredients to the melted chocolate mixture, then stir in the egg yolks and vanilla extract. Stir until well combined.

Whip Egg Whites: In another bowl, whip the egg whites until foamy. Gradually add the remaining sugar and continue whipping until soft peaks form.

Fold Together: Gently fold the whipped egg whites into the chocolate mixture in thirds, being careful not to deflate them. You want the batter to stay light and airy.

Bake the Cake: Pour the batter into your prepared pan and bake for 35-40 minutes, or until the cake is puffed up and the center feels firm to the touch. Let the cake cool completely before serving.

Nutrition Facts

Servings: 12
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

How to Serve Flourless Chocolate Hazelnut Cake

This cake is rich and indulgent, and it pairs wonderfully with a variety of sides. Here are a few ideas to elevate your dessert game:

• Whipped Mascarpone: A smooth and creamy topping that perfectly complements the richness of the cake.
• Coconut Milk Chocolate Ganache: Drizzle this on top for an extra chocolate boost.
• Seasonal Fruit: Fresh berries, sliced pears, or even orange segments add a refreshing contrast to the rich chocolate cake.
• Cocoa Powder Dusting: For a simple, elegant touch, dust the cake with cocoa powder just before serving.

Sometimes, this cake is best enjoyed on its own with a hot cup of coffee or tea.

Additional Tips

• Prep Ahead: Save time by prepping the dry ingredients the night before. Store them in an airtight container to keep everything fresh for the next day.
• Spice It Up: Feeling adventurous? Add a pinch of cayenne or cinnamon for an unexpected twist.
• Dietary Adjustments: If you need a dairy-free or vegan option, try using plant-based butter and egg replacements. You can also substitute hazelnut flour for almond flour if desired.
• Storage Tips: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. Reheat in the microwave or at room temperature for the best taste.
• Double the Batch: This cake freezes beautifully! Make a double batch, slice it up, and freeze for later. Perfect for those moments when you want a chocolate fix without the effort.

FAQ Section

Q1: Can I substitute hazelnut flour with almond flour?
A1: Yes! If you’re not a fan of hazelnut flour or can’t find it, almond flour is a great alternative. It will give the cake a slightly different flavor, but still delicious!

Q2: Can I make this cake ahead of time?
A2: Absolutely! This cake actually gets better as it sits for a day or two. Just store it in an airtight container and keep it at room temperature.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate and enjoy within a week.

Q4: Can I freeze this cake?
A4: Yes, this cake freezes well! Simply slice it up and wrap it tightly in plastic wrap, then store in an airtight container for up to a month. Thaw in the fridge before serving.

Q5: Can I double the recipe?
A5: Yes! If you want to make a larger cake or multiple cakes, feel free to double the recipe. Just make sure to adjust the baking time accordingly.

Q6: Is this cake gluten-free?
A6: Yes, this cake is naturally gluten-free because it’s made with hazelnut flour instead of traditional wheat flour.

Q7: Can I use milk chocolate instead of semisweet?
A7: You can, but the cake will be sweeter and less rich than using semisweet chocolate. If you love milk chocolate, give it a try!

Q8: What can I substitute for vanilla extract?
A8: If you don’t have vanilla extract, you can substitute with almond extract for a slightly nutty flavor that complements the hazelnuts.

Q9: How can I make the cake fluffier?
A9: Be sure to whip the egg whites until stiff peaks form and fold them in gently to maintain the airiness. Don’t overmix!

Q10: Can I use a different type of nut flour?
A10: Yes, you can use almond flour or another nut flour, though hazelnut flour really brings out the unique flavor of this cake.

Conclusion

There you have it—your new favorite dessert! This Flourless Chocolate Hazelnut Cake is rich, indulgent, and surprisingly easy to make. Whether you’re celebrating a special occasion or just treating yourself, this cake will hit the spot every time. So grab those ingredients, preheat your oven, and get ready for a truly delightful dessert. Enjoy every single bite—you’ve earned it!

Print