Flourless chocolate hazelnut cake
This Flourless Chocolate Hazelnut Cake combines rich dark chocolate and toasted hazelnuts, creating a decadent gluten-free dessert. It's an easy-to-follow recipe that impresses with its flavour and texture, making it perfect for any occasion.
Cook time 70 min
Prep time 20 min
Ingredients:
1 cup dark chocolate1/2 cup butter
6 eggs
2/3 cup sugar
1 cup hazelnuts
1 cup light sour cream
Are you ready to indulge in a rich, decadent dessert that's not only delicious but also gluten-free? Our Flourless Chocolate Hazelnut Cake combines the intense flavors of dark chocolate and toasted hazelnuts for a treat that's perfect for any occasion. Whether you're catering to a gluten-free diet or simply looking for a delectable dessert that will impress your guests, this cake is sure to satisfy your sweet tooth. Follow these simple steps to create a dessert masterpiece.
Instructions:
Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
Spread the hazelnuts on a baking sheet and toast them in the preheated oven for about 10 minutes, or until they become fragrant. Once toasted, let them cool slightly, then rub them in a clean kitchen towel to remove most of the skins. Grind the hazelnuts in a food processor until finely ground (but do not let them turn into paste).
In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the dark chocolate and butter together, stirring occasionally until smooth. Once melted, remove the bowl from the heat and let it cool slightly.
Separate the egg yolks from the whites. Place the egg whites in a large, clean mixing bowl and the yolks in a separate bowl.
Add the sugar to the bowl with the egg yolks and whisk until the mixture is pale and thick. This can be done using a hand mixer or a stand mixer on medium speed for about 3-5 minutes.
Gradually add the melted chocolate and butter mixture to the egg yolk mixture, stirring continuously until well combined. Then, gently fold in the ground hazelnuts and light sour cream until evenly incorporated.
Using a clean whisk or mixer, beat the egg whites until they form stiff peaks. Be careful not to overbeat, as this can cause them to become dry.
Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful to maintain as much air as possible in the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs (the center should be set but still moist).
Let the cake cool in the pan on a wire rack for about 10-15 minutes, then run a knife around the edge of the pan to loosen the cake and remove the sides of the springform pan. Allow the cake to cool completely before serving.
Dust the top of the cake with powdered sugar or cocoa powder. You can also serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Congratulations! You've just created a luscious, flourless chocolate hazelnut cake that's both elegant and scrumptious. This cake is sure to become a favorite for special occasions or whenever you need a little indulgence. The combination of rich chocolate, crunchy hazelnuts, and smooth sour cream makes every bite a delight. Enjoy your homemade creation and don't forget to share it with friends and family!
Flourless chocolate hazelnut cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
Store leftover flourless chocolate hazelnut cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 2-3 months.
Yes, you can substitute hazelnuts with other nuts like almonds or walnuts. However, keep in mind that this will change the flavor profile of the cake.
The cake is done when the center is set but still moist, and a toothpick inserted into the center comes out with a few moist crumbs. It should not come out clean.
Use an 8-inch (20 cm) springform pan for this recipe. This size allows the cake to bake evenly, helping it maintain its structure.
Tips:
- Use good quality dark chocolate for the best flavor. A chocolate with around 70% cocoa will provide a rich, deep taste.
- Toasting the hazelnuts before grinding them adds an extra layer of flavor. Simply spread them on a baking sheet and toast at 350°F (175°C) for 10 minutes, then rub off the skins with a clean towel.
- Make sure your eggs are at room temperature before beginning. This allows them to mix better, giving you a smoother batter.
- When folding the beaten egg whites into the chocolate mixture, do it gently to maintain the airiness and ensure a light texture.
- Let the cake cool completely in the pan before removing it to avoid breakage. Using a springform pan can help with an easier release.
- Serve the cake with a dollop of light sour cream or a dusting of powdered sugar for an extra touch of elegance.
Nutrition per serving
10 ServingsCalories 280kcal
Protein 8g
Carbohydrates 27g
Fiber 3.69g
Sugar 20g
Fat 33g
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