Go Back
+ servings
Print
Flourless Hazelnut Chocolate Cake

Chocolate Hazelnut Cake

This flourless chocolate hazelnut cake is rich, fudgy, and decadent. Made with Nutella and ground hazelnuts, it's naturally gluten free!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
YIELD 1 9-inch cake

Ingredients

  • ¾ cup (175g) unsalted butter, cut into pieces
  • 150 g (5.3 oz.) bittersweet/dark chocolate, broken into chunks
  • 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

Instructions

  1. 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.
  2. 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.

  3. 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.
  4. 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.

  5. 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.

  6. Cake will keep in the fridge for up to 5 days.

Recipe Notes

Recipe comes from Olive Magazine