This exquisite flourless chocolate hazelnut cake is made with Nutella in the batter and is irresistible to any chocolate lover. Even better, this indulgent chocolate cake is easy to make and naturally gluten free!
The first time I saw this recipe for chocolate hazelnut cake in Olive Magazine I immediately stocked up on Nutella to test it out for the blog. To my delight, this Nutella cake recipe was perfect on the first attempt. It’s decadent, fudgy, and easy to make. Everyone that tasted it absolutely loved it!
If you have a sweet tooth like me and can’t resist Nutella, then this flourless chocolate cake is perfect for you. It’s great anytime of the year, but especially when you need a gluten free dessert.
This cake is similar to my chocolate almond torte, swapping the almonds for hazelnuts and adding in some creamy Nutella. And while it’s similar in flavor to my chocolate Nutella cake, it has a very different texture. This flourless chocolate hazelnut cake is very moist and fudge-like.
How to make flourless chocolate hazelnut cake
- Preheat your oven. Set the oven to 350ºF/180ºC and grease the bottom and sides of a 9-inch springform pan. I like to wrap the outside of the pan with aluminum foil to prevent any leaking.
- Melt the chocolate. Put the chocolate, Nutella, sugar and butter in a large saucepan and melt slowly over low heat. Stir occasionally, until everything is smooth and melted.
- Stir in the ground hazelnuts and egg yolks. Remove the mixture from the heat and stir in the ground hazelnuts, followed by the egg yolks, one at a time. Whisk the mixture until smooth.
- Whip the egg whites. In an electric mixer or using a handheld mixer, beat the egg whites on high speed until soft peaks form.
- Combine the egg whites and the chocolate mixture. Spoon a third of the whites into the chocolate mixture and stir. Then, fold in the remaining egg whites with a spatula. Be careful not to overmix the batter which will deflate the batter.
- Bake. Scrape the mixture gently into the prepared pan and sprinkle with chopped hazelnuts. Bake for 40-45 minutes until a toothpick comes out with moist crumbs. Let the chocolate cake cool completely on a wire rack, then chill in the refrigerator for at least 6 hours until completely set.
Serving tip: I like to dust the cake with a sprinkle of powdered sugar right before serving. I recommend cutting it into thin slices because it’s very rich! The cake can be stored in the fridge for up to 5 days and can even be made a day in advance, since it needs time to set.
Garnishing your cake
Tips for making flourless chocolate hazelnut cake
- Use good quality chocolate. The better quality chocolate you use, the better your cake will taste. However, feel free to use any semisweet or bittersweet chocolate you have on hand.
- Make sure there’s no trace of egg yolks in the whites before whipping. Fat inhibits egg whites from whipping, so be careful when separating your eggs. If you get any yolk in the egg whites, use one of the broken egg shells to scoop it out.
- Don’t overmix the batter. This can deflate the egg whites, which provide structure.
- Be careful not to overbake the cake. The cake is finished baking when a toothpick inserted comes out with a few moist crumbs, not dry. Overbaking will cause the cake to be dry.
More decadent recipes with Nutella
- Nutella Banana Bread: Moist banana bread swirled with creamy Nutella.
- Nutella Brownies: Rich, fudgy, and decadent.
- Nutella Stuffed Cookies: Soft, buttery sugar cookies filled with dreamy Nutella.
- Nutella Swirl Cheesecake: Irresistibly delicious.
Chocolate Hazelnut Cake
This flourless chocolate hazelnut cake is rich, fudgy, and decadent. Made with Nutella and ground hazelnuts, it's naturally gluten free!
- ¾ cup (175g) unsalted butter, cut into pieces
- 150 g (5.3 oz.) bittersweet/dark chocolate, broken into chunks
- ⅔ cup (200g) Nutella
- ¾ cup (150g) light brown sugar or granulated sugar
- 1 ¼ cups (125g) ground hazelnuts
- 6 large eggs , separated
- ¼ cup (25g) hazelnuts, coarsely chopped
- cocoa powder, to sprinkle, optional
Heat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat and stir in the ground hazelnuts, then egg yolks, one at a time. Whisk the mixture well until smooth.
Using a mixer fitted with a whisk attachment, whisk egg whites on high speed until soft peaks form. Spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a spatula.
Scrape the mixture gently into the pan and sprinkle the chopped hazelnuts on top. Bake for 40-45 minutes until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely on a wire rack, then refrigerate for at least 6 hours until completely set.
To serve, remove the cake from the pan, using a knife to loosen the sides, and dust with cocoa powder if you like. I recommend cutting the cake into thin slices because it’s very rich.
Cake will keep in the fridge for up to 5 days.
Recipe comes from Olive Magazine