A flourless chocolate hazelnut cake that’s irresistible to any chocolate lover. Even better, this indulgent chocolate cake is naturally gluten free.
Anytime I see a recipe that involves chocolate and hazelnuts — the main ingredients in Nutella — I can’t resist trying it out for myself. The first time I saw this recipe for a Nutella hazelnut cake in Olive Magazine I immediately stocked up on Nutella to test it out for my blog. To my delight, the Nutella cake recipe was perfect on the first attempt. It’s decadent, fudgy, and easy to make.
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 for Passover or anytime you need a gluten free dessert.
Preparing your ingredients
The chocolate hazelnut cake is similar to my chocolate almond torte, swapping the almonds for hazelnuts and adding in some creamy Nutella for a praline flavor. It’s similar in flavor to my Chocolate Nutella Cake but has a very different texture. This flourless chocolate hazelnut cake is very moist and fudge-like.
I find it helpful to weigh out your ingredients before making the Nutella cake. Since many of the ingredients, like hazelnuts and chocolate, need to be chopped, measuring them out by weight ensures consistency in the recipe. You can also use standard cup measures, since this flourless chocolate cake is pretty forgiving. I’ve provided both to give you options!
How to make flourless chocolate hazelnut cake
Preheat your oven to 350º F 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.
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. 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.
In an electric mixer, whisk the egg whites on high speed until soft peaks form. Spoon a third of the whites into the chocolate mixture and stir it in. Now that the mixture is loosened, fold in the remaining egg whites with a spatula. Be careful not to overmix the batter, as this is what adds height to the chocolate hazelnut cake.
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.
I like to dust the flourless hazelnut 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.
Other Nutella recipes:
- 3/4 cup (1 1/2 sticks/175g) unsalted butter, cut into pieces
- 150 g (5.3 oz.) bittersweet/dark chocolate, broken into chunks
- 2/3 cup (200g) Nutella
- 3/4 cup (150g) light brown sugar or granulated sugar
- 1 1/4 cups (125g) ground hazelnuts
- 6 large eggs , separated
- 1/4 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