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+ servings
Flourless Hazelnut Chocolate Cake

Chocolate Hazelnut Cake

YIELD 1 9-inch cake


  • 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


  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