This flourless chocolate hazelnut cake combines ground hazelnuts with rich chocolate for an elegant gluten-free dessert. The texture comes from whipped egg whites folded into a chocolate-hazelnut base. Ready in about an hour, it can be made ahead and frozen. Perfect for special occasions.
When chocolate and hazelnuts meet in this flourless cake, the result is pure magic. Each slice offers a rich, fudgy texture and nutty depth, making it both sophisticated and comforting. In my kitchen, this has become my go-to recipe for an impressive yet simple dessert.
This flourless cake is a guaranteed crowd-pleaser, perfect for celebrations or a simple weeknight treat.
1. Have all ingredients at room temperature. Preheat oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
Melt Chocolate
2. Melt butter and chocolate in a double boiler over low heat, stirring occasionally, until smooth and glossy.
Combine
3. Combine dry ingredients. Add to the chocolate mixture. Add egg yolks one at a time, mixing well after each addition. The batter will be thick and glossy.
Whip Egg Whites
4. Whip egg whites, starting slowly and gradually increasing speed. Add sugar slowly. Stop at soft peaks – don't overwhip.
Fold
5. Gently fold one-third of the egg whites into the batter, then fold in the remaining whites. Don't overmix.
Bake
6. Pour into the prepared pan. Bake until puffed and cracked, and a tester comes out with a few moist crumbs. Cool completely in the pan.
This cake is great for making ahead. Store it at room temperature for 2-3 days or in the refrigerator for up to a week, tightly wrapped. You can also freeze it for up to 3 months. For freezing, wrap the cake well in plastic wrap and then foil. Thaw overnight in the refrigerator before serving. It tastes delicious at any temperature!
Tips from the Pros
Use high-quality chocolate for the best flavor.
Make sure all ingredients are at room temperature.
Don't overmix the batter.
Whip the egg whites to soft peaks, not stiff peaks.
There are many ways to customize this cake. Try adding chopped nuts, like walnuts or pecans, to the batter. You can also swirl in some jam or Nutella before baking. After cooling, dust the cake with powdered sugar or cocoa powder, or drizzle it with ganache or melted chocolate. A simple glaze also works well.
Temperature and Timing
Temperature is key for this cake. Make sure your oven is properly preheated. The cake is done when it's puffed and cracked, and a toothpick inserted into the center comes out with a few moist crumbs. It will continue to set as it cools.
Serving Suggestions
This cake is delicious on its own, but it's also wonderful with a scoop of ice cream or a dollop of whipped cream. It pairs well with fresh berries, like raspberries or strawberries. A dusting of powdered sugar or a drizzle of chocolate ganache makes a beautiful presentation.
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Final Thoughts
This flourless chocolate hazelnut cake is a showstopper dessert that's surprisingly easy to make. It's perfect for any occasion and is sure to impress your guests. The combination of rich chocolate and nutty hazelnuts is simply irresistible.
Frequently Asked Questions
→ Can I substitute the nuts?
Yes, use almond flour or other ground nuts like pecans or walnuts.
→ How long does it keep?
5 days refrigerated or 1 month frozen.
→ Can I make it dairy-free?
Yes, use vegan butter and omit salt if butter is salted.
→ Can I make it ahead?
Yes, bake 1-2 days ahead and store covered.
→ What chocolate should I use?
60-65% cacao semisweet chocolate works best.
Rich & Fudgy Flourless Chocolate Hazelnut Cake
A rich, fudgy flourless cake made with hazelnuts, dark chocolate, and whipped egg whites for the perfect texture.
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