Flourless chocolate hazelnut cake
Indulge in a decadent Flourless Chocolate Hazelnut Cake, featuring rich dark chocolate, buttery goodness, and a nutty crunch. Made with simple ingredients like eggs, sugar, hazelnuts, and light sour cream, this gluten-free dessert is perfect for satisfying your sweet tooth.
- 08 Jun 2025
- Cook time 70 min
- Prep time 20 min
- 10 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.69g | 10% |
| Sugar 20g | 20% |
| Fat | |
| Fat 33g | 37% |
| Saturated 8g | 27% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 110mg | 20% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.23mg | 1% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 0.96mg | 1% |
| Vitamin E 2.19mg | 15% |
| Vitamin K 2.68ug | 2% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.21mg | 24% |
| Iron, Fe 3.85mg | 35% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 170mg | 5% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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