Flourless chocolate-hazelnut cake
Prep time
Cook time
Total time
A rich, yet light, flourless chocolate cake made with hazelnut flour.
Recipe type: Dessert
Serves: 8-10
  • 175g dark chocolate, chopped
  • 125g butter, chopped
  • 6 eggs, separated
  • 75g granulated sugar
  • 130g hazelnut meal (ground hazelnuts)
  • whipping cream, to serve
  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.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2014/02/flourless-chocolate-hazelnut-cake-for-world-nutella-day-2014/