The Dreamiest Flourless Chocolate Hazelnut Cake Recipe Ever

Sweet indulgence meets nutty elegance in this flourless chocolate hazelnut cake that promises pure decadence.

chocolate and hazelnuts create a match made in dessert heaven, delivering rich, velvety textures with every bite.

The absence of flour doesn’t compromise flavor – instead, it intensifies the deep, luxurious taste.

Dense and moist, this cake melts on your tongue with intense chocolate notes and subtle hazelnut undertones.

Each slice reveals a symphony of smooth chocolate and fragrant nuts, creating a dessert that feels both sophisticated and comforting.

Prepare to transform your dessert experience with this irresistible flourless masterpiece that will leave everyone craving another slice.

Flourless Chocolate Hazelnut Cake Explained

• Spice Up Family Dinner: Blend classic lasagna comfort with zesty buffalo chicken for a crowd-pleasing meal that transforms ordinary weeknight dinners into exciting culinary adventures.
• Quick and Hassle-Free Preparation: Layer ingredients directly without pre-cooking noodles, cutting down kitchen time and making this recipe perfect for busy home cooks who want delicious results without complex techniques.
• Customize Your Comfort: Easily adjust heat levels by controlling buffalo sauce intensity, making this dish adaptable for different spice preferences and ensuring everyone from kids to heat lovers can enjoy the meal.
• No-Fuss Crowd Pleaser: Packed with familiar flavors of ranch and buffalo chicken, this lasagna becomes an instant hit at potlucks, game days, and family gatherings, guaranteeing satisfied smiles around the table.

Ingredients List For Flourless Chocolate Cake

• Chocolate: High-quality dark chocolate that provides rich, intense flavor for the cake.
• Butter: Unsalted butter that adds moisture and enhances the cake's smooth texture.
• Eggs: Key structural ingredient that helps bind and lift the cake.

• Hazelnut Flour: Nutty alternative to traditional wheat flour that adds depth and unique flavor profile.

• Granulated Sugar, Vanilla Extract, Salt: Essential ingredients that balance sweetness, add complexity, and enhance overall flavor of the cake.

Step-By-Step Flourless Hazelnut Cake Baking

Step 1: Prepare Baking Setup

Crank your oven to 350°F. Grab a 9-inch springform pan and coat the interior with butter.

Line the bottom with parchment paper. Let eggs sit out to reach room temperature.

Step 2: Create Chocolate Base

• Butter
• Chocolate

Melt these ingredients until they transform into a silky, smooth mixture. This should take around 5 minutes.

Remove from heat and stir until everything is completely melted.

Step 3: Mix Dry Ingredients

• Sugar
• Hazelnut flour
• Salt

Whisk these ingredients together thoroughly.

Step 4: Blend Chocolate Mixture

• Dry ingredient mixture
• Vanilla extract
• Egg yolks

Stir until everything is well incorporated.

Step 5: Whip Egg Whites

Using a mixer, whip egg whites until they become foamy.

Gradually sprinkle in remaining sugar. Continue whipping until soft peaks form.

Step 6: Combine Mixtures

Gently fold egg white mixture into chocolate mixture. Do this in three separate additions.

Ensure no white streaks remain in the batter.

Step 7: Bake Cake

Transfer batter to prepared springform pan.

Bake for 35-40 minutes. The cake is done when it’s puffed and the center feels firm.

Step 8: Cool and Serve

Allow cake to cool completely before serving. The texture will be rich, decadent, and wonderfully chocolatey.

Tips For Rich And Moist Hazelnut Cake

• Allow eggs to reach room temperature for smoother mixing and better cake texture.
• Use a double boiler to gently melt chocolate and butter, preventing burning or seizing.
• Incorporate egg whites in thirds, using a light folding motion to maintain airiness and prevent deflation.
• Watch the cake closely, baking 35-40 minutes until center is firm but not overdone.
• This flourless cake is naturally gluten-free, perfect for those with wheat sensitivities or celiac diet.

Flavor Twists For Chocolate Hazelnut Cake

• Almond Chocolate Dream: Replace hazelnut flour with almond flour for a lighter, nuttier flavor profile. Perfect for those preferring a milder nut taste.
• Gluten-Free Chocolate Haven: Use certified gluten-free ingredients like coconut sugar and ensure all components are gluten-free certified for celiac-friendly option.
• Dairy-Free Chocolate Delight: Swap butter with coconut oil or vegan butter alternative. Use dark chocolate without milk solids for complete dairy elimination.
• Keto Chocolate Bliss: Substitute sugar with erythritol or stevia. Use 100% dark chocolate and add extra almond or coconut flour to maintain low-carb macros.

Great Pairings With Hazelnut Chocolate Cake

• Decadent Dessert Wine Pairing: Select a rich port wine with deep, velvety notes that complement the cake's intense chocolate and hazelnut flavors.
• Nutty Beverage Companion: Brew a warm, smooth hazelnut latte that echoes the cake's nutty undertones and provides a creamy contrast to the dense chocolate texture.
• Flavor-Enhancing Garnish: Top the cake slice with fresh, lightly toasted hazelnuts and a delicate sprinkle of sea salt to amplify the cake's complex flavor profile and add a subtle crunch.
• Temperature-Balanced Side: Serve a small scoop of vanilla bean gelato alongside the cake, creating a cool, silky counterpoint to the warm, rich chocolate dessert.

Storing Flourless Chocolate Hazelnut Cake Safely

• Store leftover cake in an airtight container for up to 5 days. Cover with plastic wrap to prevent drying out and maintain moisture.
• Wrap individual slices or whole cake tightly in plastic wrap, then aluminum foil. Freeze for maximum 3 months. Thaw overnight in refrigerator before serving.
• Keep cake at cool room temperature for 1-2 days if serving soon. Place under a cake dome or cover loosely with plastic wrap.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, warm in preheated 300F oven for 5-7 minutes to restore soft texture and enhance chocolate flavor.

FAQs

• What makes this cake different from traditional chocolate cakes?

This flourless cake uses hazelnut flour and whipped egg whites, creating a rich, dense texture without wheat flour, making it gluten-free and more intensely chocolatey.

• Can I substitute the hazelnut flour with another type of flour?

No, hazelnut flour is crucial for this recipe’s unique flavor and texture. Substituting it would significantly change the cake’s taste and consistency.

• Is this cake suitable for people with dietary restrictions?

Yes, it’s naturally gluten-free and can be adapted for those avoiding wheat. However, it contains eggs and dairy, so it’s not vegan or dairy-free.

Flourless Chocolate Hazelnut Cake Recipe

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4.7 from 28 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Indulgent Flourless Chocolate Hazelnut Cake delivers a rich, velvety experience straight from Italian dessert traditions. Chocolate and hazelnut lovers will savor its intense flavor and silky texture, making you crave another delectable slice.

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Ingredients

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Main Ingredients:

• 10 ounces (283 grams) semisweet chocolate (60-65% cacao), roughly chopped
• 1 cup (112 grams) hazelnut flour or ground hazelnuts
• 6 large eggs, at room temperature, yolks and whites separated

Binding and Sweetening Ingredients:

• 3/4 cup (150 grams) organic granulated sugar
• 12 tablespoons (170 grams) unsalted butter

Flavoring and Seasoning Ingredients:

• 1/2 teaspoon fine sea salt or kosher salt
• 2 teaspoons pure vanilla extract

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Instructions

1. Preheat the oven to 350°F and prepare a 9-inch springform pan by coating with butter and lining the bottom with parchment paper.
2. Create a smooth chocolate mixture by melting butter and chocolate together in a double boiler, stirring until fully incorporated and glossy.
3. Combine hazelnut flour, half of the sugar, and salt in a separate bowl, then gently fold into the melted chocolate mixture along with vanilla and egg yolks.
4. Whip egg whites in a clean bowl, gradually incorporating remaining sugar until soft, billowy peaks develop.
5. Delicately fold whipped egg whites into the chocolate base in three incremental stages, ensuring no white streaks remain while maintaining the mixture’s airiness.
6. Transfer the batter to the prepared springform pan and bake for 35-40 minutes, watching for a puffy surface and a firm center.
7. Remove from oven and allow the cake to cool completely at room temperature before releasing from the pan and serving.

Notes

• Always bring eggs to room temperature for smoother, more even mixing and better cake texture.
• Use high-quality dark chocolate with at least 70% cocoa for rich, intense chocolate flavor.
• Gently fold egg whites to maintain their airy structure, preventing the cake from becoming dense.
• Cool cake completely to allow it to set and develop a fudgy, moist interior without falling apart.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 379 kcal
• Sugar: 18 g
• Sodium: 70 mg
• Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 140 mg