Rich, indulgent, and utterly decadent, this Flourless Chocolate Hazelnut Cake is like a dream come true for chocolate lovers. The deep, dark chocolate flavor combined with the crunch of hazelnuts creates a texture that’s both velvety and satisfying. You’ll be hooked from the first bite—trust me, this one’s a keeper!

Why You’ll Love Flourless Chocolate Hazelnut Cake

Name: Flourless Chocolate Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American / Contemporary
Ingredients: 1 cup hazelnut flour (or finely ground toasted hazelnuts); 1/2 cup unsweetened cocoa powder; 1/2 cup granulated sugar; 1/4 tsp salt; 4 large eggs, separated; 1/2 cup unsalted butter, melted and slightly cooled; 1 tsp vanilla extract; 1/2 cup dark chocolate chips (optional); Powdered sugar (optional, for dusting)

This cake is more than just a dessert; it’s an experience. Perfect for any occasion, it’s guaranteed to impress your guests or make your quiet moments a little more special. Here’s why it’s destined to be your new favorite:

Versatile: Whether you’re celebrating a special occasion or just treating yourself, this cake fits the bill.
Budget-Friendly: With only a handful of ingredients, this cake is a luxury without the luxury price tag.
Quick and Easy: No need for fancy techniques—just melt, mix, and bake. It’s as simple as that!
Customizable: Feel free to swap in other nuts or add your favorite extracts like vanilla or espresso for a twist.
Crowd-Pleasing: Rich, fudgy, and oh-so-delicious, this cake will satisfy even the most discerning dessert lovers.

Ingredients

Ingredients in Flourless Chocolate Hazelnut Cake

This cake is a celebration of simple yet powerful ingredients, resulting in a decadent treat that’s all about quality:

Dark Chocolate: The hero ingredient. Rich and bittersweet, it gives the cake its deep chocolate flavor.
Hazelnuts: Toasted to perfection, these nuts add a delightful crunch and flavor that complement the chocolate beautifully.
Butter: Adds richness and moisture to the cake, ensuring it’s irresistibly fudgy.
Sugar: Sweetens the deal while letting the chocolate shine.
Eggs: Provide structure and help bind everything together into a silky, smooth batter.
Vanilla Extract: A dash of vanilla enhances the overall flavor profile, rounding out the chocolatey goodness.
A Pinch of Salt: Balances the sweetness and elevates the chocolate flavor.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Oven

Preheat your oven to [temperature]. This ensures the cake bakes evenly, giving you that perfect fudgy texture.

Prepare the Hazelnuts

Toast the hazelnuts in a dry skillet or oven until golden and fragrant. Once done, rub off the skins with a kitchen towel, then chop them roughly.

Melt the Chocolate and Butter

In a saucepan, melt the butter and dark chocolate together over low heat. Stir until smooth and fully combined, then remove from heat.

Mix the Wet Ingredients

In a separate bowl, whisk the eggs, sugar, and vanilla extract until combined and slightly frothy. Add a pinch of salt to balance the sweetness.

Combine Wet and Dry

Slowly add the melted chocolate mixture to the egg mixture and stir until fully incorporated. Fold in the chopped hazelnuts, ensuring an even distribution throughout the batter.

Bake to Perfection

Pour the batter into a greased and lined baking pan and bake for about [time] minutes. The cake should be set on the edges and slightly wobbly in the center.

Cool and Serve

Allow the cake to cool completely in the pan before carefully removing it. It will firm up as it cools, giving you that perfect fudgy texture.

Nutrition Facts

Servings: Approximately 10 slices
Calories per serving: Approximately 350 calories

(Note: Nutrition values are estimates and may vary based on specific ingredients used.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Flourless Chocolate Hazelnut Cake

This cake is delicious on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special touch, sprinkle some crushed hazelnuts on top, or drizzle with melted chocolate for a show-stopping presentation. It also pairs perfectly with a strong cup of coffee or a glass of dessert wine for a decadent treat.

Additional Tips

For an extra burst of flavor, try adding a tablespoon of espresso powder to enhance the chocolate flavor.
If you prefer a smoother texture, you can blend the hazelnuts into a coarse powder instead of chopping them.
Don’t skip the cooling step! The cake will firm up and develop its signature fudgy texture as it cools.
If you don’t have hazelnuts, feel free to swap them out for walnuts or almonds for a slightly different flavor.
For a gluten-free option, make sure to check that your chocolate doesn’t contain any gluten.

FAQ’s

1. Can I use milk chocolate instead of dark chocolate?
While you can use milk chocolate, it will make the cake sweeter and less intense in flavor. Dark chocolate provides a richer taste.

2. How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

3. Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, then freeze for up to a month. Thaw at room temperature before serving.

4. Can I use pre-ground hazelnuts?
You can, but freshly toasted and chopped hazelnuts will give the best texture and flavor.

5. Can I make this cake ahead of time?
Definitely! This cake actually tastes even better the next day after the flavors have had time to meld.

6. Can I add other nuts to the cake?
Absolutely! Feel free to experiment with walnuts, pecans, or even almonds for a different twist.

7. Why is the center of the cake wobbly after baking?
That’s perfectly normal! The center should remain soft and fudgy, while the edges will firm up as the cake cools.

8. Can I make this recipe in a different pan size?
If you use a different pan size, be sure to adjust the baking time. A larger pan will cook the cake faster, while a smaller pan will require a bit more time.

9. Can I add a glaze or frosting to the cake?
While this cake is rich enough on its own, you can definitely top it with a chocolate ganache or whipped cream if you prefer a little extra indulgence.

10. Can I substitute the butter with oil?
Yes, you can substitute butter with a neutral oil, though it may slightly change the texture and flavor.

Conclusion

This Flourless Chocolate Hazelnut Cake is everything you want in a dessert: rich, fudgy, and bursting with flavor. It’s perfect for chocolate lovers and anyone who appreciates a simple, luxurious treat. Whether you’re serving it at a dinner party or enjoying a slice by yourself, this cake will leave you feeling utterly satisfied. Enjoy every heavenly bite!

Flourless Chocolate Hazelnut Cake

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Author: ikram
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 slices 1x
Category: Dessert / Cake / Gluten-Free
Method: Baking
Cuisine: American / Contemporary
Diet: Gluten Free

Print Recipe

Description

A dense, fudgy cake made without flour, bursting with deep chocolate flavor and the nutty taste of hazelnuts. Perfect for gluten-free dessert lovers and anyone seeking a rich, indulgent treat.

Instructions

Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together hazelnut flour, cocoa powder, sugar, and salt.
Combine Egg Yolks & Butter: In another bowl, whisk the egg yolks with melted butter and vanilla extract until smooth. Stir the wet mixture into the dry ingredients until well combined.
Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the chocolate-hazelnut batter, taking care not to deflate the mixture.
Assemble Batter: Pour the batter into the prepared pan. If using, sprinkle dark chocolate chips evenly on top.
Bake: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool & Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Dust lightly with powdered sugar before serving.