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Flourless chocolate-hazelnut cake for World Nutella Day 2014

Flourless chocolate hazelnut cake on eatlivetravelwrite.comDid you know – today is World Nutella Day!  Once again, Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso are hosting “World Nutella Day 2014″ (the eighth instalment!) – a day to celebrate,  get creative with, and most importantly, eat Nutella.

World_Nutella_Day_Final_mThis is my fifth year participating in World Nutella Day – in 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons,  in 2012 I went French with Nutella macarons craquelés while last year I made Nutella truffle pops.  This year I decided to go simple with a Nutella-inspired dessert that I brought in to my staffroom on Monday morning because, quite frankly, who doesn’t need chocolate cake on a grey, cold Monday in the middle of the neverending Toronto winter?

Whilst this dessert doesn’t actually contain any Nutella (no Nutella was harmed in the making of this cake!), it’s full of hazelnuts – in the form of ground hazelnuts – and chocolate so hey, I reckon it counts for a World Nutella Day contribution, right?

EDITED TO ADD: I just noticed that the original recipe had a typo in the quantity of hazelnut meal – it should read (and has been corrected to read) 130g hazelnut meal.

Flourless chocolate-hazelnut cake
 
Prep time
Cook time
Total time
 
A rich, yet light, flourless chocolate cake made with hazelnut flour.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 175g dark chocolate, chopped
  • 125g butter, chopped
  • 6 eggs, separated
  • 75g granulated sugar
  • 130g hazelnut meal (ground hazelnuts)
  • whipping cream, to serve
Instructions
  1. Preheat oven to 350˚F.
  2. Grease a 6cm-deep, 20cm diameter springform cake pan.
  3. Combine chocolate and butter in a small saucepan and melt over low heat. Whisk until melted and well-combined.
  4. Place egg whites in a medium-sized bowl. Using an electric hand mixer, beat until the whites are at the glossy, soft-peak stage. Set aside.
  5. Now beat the egg yolks and sugar in a separate bowl until light in colour and thick and creamy.
  6. Add chocolate/butter mixture to the egg yolks and, using a rubber spatula, mix to combine.
  7. Add the hazelnut meal and gently fold the mix until the hazelnut meal is completely combined.
  8. Add ⅓ of the egg whites into the chocolate mixture. Gently fold in until you cannot see any more streaks of white.
  9. Repeat with remaining egg white, ⅓ at a time.
  10. Pour mixture into prepared pan. Bake for 45 minutes - a skewer inserted into the middle will show some crumbs.
  11. Cool the cake in the pan for about 10 minutes.
  12. Remove cake from pan and cook completely on a wire cake rack.
  13. Will keep overnight, at room temperature, covered with plastic wrap or foil.
  14. Serve with cream.

 
Flourless hazelnut chocolate cake on eatlivetravelwrite.comThis is a rich-tasting cake but it’s light at the same time (the egg whites beaten separately helps with that). When I brought it to work, people were slicing tiny slices because they thought it would be dense like a flourless cake typically is, yet when they realised it was so light, they’d go back for a second (and sometimes even a third!) slice. It’s really good. Best of all, it takes no time to prepare. So go on – whip this up to celebrate today – you know you want to!

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Worldwide contest: Click here to win a personalised Letter from Paris! Closes February 13th 2014.

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16 Responses to Flourless chocolate-hazelnut cake for World Nutella Day 2014

  1. Mr. Neil February 5, 2014 at 08:42 #

    Harrumph. Mr. Neil was omitted from WND celebrations 2014. :-(

    • Mardi Michels February 17, 2014 at 18:41 #

      I think you get enough sweet treats at home as it is!

  2. @LaCuisineHelene February 5, 2014 at 09:12 #

    I make a similar torte but with ground almonds instead. I should try with hazelnuts next time. Thanks for the recipe :)

    • Mardi Michels February 17, 2014 at 18:41 #

      Yes ground almonds work too but I really like the deeper flavour of the hazelnuts!

  3. Katja February 5, 2014 at 14:39 #

    You said the magic word: Nutella. Looks good!

  4. Coco in the Kitchen February 5, 2014 at 16:20 #

    You know what this cake needs?
    A thick slather of Nutella on top!
    Looks gorgeous, Mardi. I’m so baking one tonight! xo

    • Mardi Michels February 5, 2014 at 18:24 #

      You know I don’t think it does need Nutella on top.

  5. Geoff February 5, 2014 at 16:39 #

    Stop it, Mardi. I’m on a fasting day.

    • Mardi Michels February 17, 2014 at 18:40 #

      ;)

      • Bernice Smith October 9, 2014 at 01:48 #

        I was looking for a gluten free chocolate cake and found this recipe …. love the simplicity of only 5 ingredients and it is sooooo delicious! Great texture too. I actually made cupcakes with it (too impatient to wait 45 min for a full cake to cook!) and they turned out great. Thanks!!

        • Mardi Michels October 9, 2014 at 06:08 #

          That’s fantastic – so pleased to hear this!

  6. Cakelaw February 7, 2014 at 00:32 #

    This looks so good!

  7. Mary Hirsch February 7, 2014 at 22:10 #

    I am definitely going to join you gals next year for World Nutella Day. Count on it. While I know this is a national staple in Europe (and, Canada), we Americans haven’t jumped on the bandwagon yet. But every grocery store here is now carrying Nutella and I happened to buy one of the giant jars (don’t even ask me why I did that?). So, I have a “Nuts about Nutella” Board on Pinterest and have pinned all kinds of recipes. I’m going to do some testing this year and will be posting a favorite next February 5th. Your cake looks heavenly, my dear. Easy works for me.

    • Mardi Michels February 17, 2014 at 18:40 #

      Um, I reckon Americans have very much jumped on the Nutella train by now! You should too – don’t miss it!

  8. Jessica September 18, 2014 at 01:25 #

    Will 75 g of sugar be too sweet?? I dont really like my desert too sweet. For me, what would you recommend for the amount of sugar to be used?

    • Mardi Michels September 18, 2014 at 05:32 #

      This is not an overly sweet cake, therefore I would recommend that you use the amount of sugar listed in the recipe.

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