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.
Ingredients
Units
Scale
- 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)
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.
Notes
- Toasting hazelnuts before grinding can enhance their flavor.
- Serve with a dollop of whipped cream or fresh berries for extra indulgence.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: ~280 kcal
- Sugar: ~18 g
- Sodium: ~150 mg
- Fat: ~18 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0g
- Carbohydrates: ~22 g
- Fiber: ~3 g
- Protein: ~6 g
- Cholesterol: ~90 mg