There’s something magical about the combination of chocolate and hazelnuts. It’s a pairing that speaks directly to the soul, whispering promises of comfort and luxury with every bite. This Flourless Chocolate Hazelnut Cake takes that beloved flavor duo and transforms it into a dessert experience that’s nothing short of extraordinary. Without a speck of flour in sight, this rich, fudgy cake delivers an intensity of flavor that will leave your guests wondering if you’ve secretly been training at a Parisian patisserie.
What makes this cake truly special isn’t just its heavenly taste—it’s the versatility. Perfect for celebrations, dinner parties, or those moments when only chocolate will do, this gluten-free masterpiece proves that dietary restrictions never have to mean compromising on pleasure. The absence of flour creates a texture that’s somewhere between a traditional cake and a truffle—dense, moist, and utterly satisfying. With its glossy chocolate ganache topping and crown of toasted hazelnuts, this showstopper looks as impressive as it tastes.
If you’ve never ventured into the world of flourless cakes before, you’re in for a delightful surprise. The technique might differ slightly from traditional baking, but the process is remarkably forgiving. The key lies in properly whipping your eggs to incorporate air and create structure—a step that replaces the role typically played by flour and leavening agents. The result is a cake with an almost truffle-like interior that melts in your mouth while still holding its shape beautifully on the plate.
This recipe celebrates the deep, complex flavor of hazelnuts in multiple ways. First, we’ll use hazelnut meal (ground hazelnuts) in the cake batter itself, providing both structure and that distinctive nutty taste. Then, the finished cake gets adorned with crunchy toasted hazelnuts, offering a textural contrast to the silky-smooth cake and ganache. It’s a thoughtful layering of flavors and textures that elevates this dessert from simply delicious to truly memorable.
Ingredients
For the cake:
- 200g (7oz) high-quality dark chocolate (70% cocoa), chopped
- 170g (3/4 cup) unsalted butter, plus extra for greasing
- 150g (3/4 cup) granulated sugar
- 100g (1 cup) hazelnut meal/ground hazelnuts
- 5 large eggs, separated
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons Frangelico (hazelnut liqueur) – optional
For the chocolate ganache:
- 120g (4oz) dark chocolate, finely chopped
- 120ml (1/2 cup) heavy cream
- 1 tablespoon unsalted butter, at room temperature
For decoration:
- 75g (1/2 cup) hazelnuts, toasted and roughly chopped
- Cocoa powder for dusting (optional)
Instructions
Prepare the cake:
- Preheat your oven to 325°F (165°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent any leakage.
- In a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the egg yolks and half the sugar until pale and creamy. Gradually stir in the melted chocolate mixture, hazelnut meal, vanilla extract, and Frangelico if using.
- In a separate clean bowl, whip the egg whites with the salt until foamy. Gradually add the remaining sugar and continue beating until soft peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining whites carefully, maintaining as much air as possible while ensuring no white streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until the cake is set around the edges but still slightly wobbly in the center.
- Allow the cake to cool completely in the pan on a wire rack. The cake will sink slightly in the middle as it cools – this is normal and creates the perfect well for your ganache!
Make the ganache:
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream in a small saucepan until it just begins to simmer around the edges (do not boil).
- Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
- Gently stir until the chocolate is completely melted and the mixture is smooth.
- Add the butter and stir until incorporated. The ganache should be glossy and silky.
- Let the ganache cool for 5-10 minutes until it thickens slightly but remains pourable.
Assemble the cake:
- Once the cake is completely cool, run a knife around the edge and release the springform pan.
- Transfer the cake to a serving plate.
- Pour the ganache over the cake, starting at the center and moving outward. Use an offset spatula to guide the ganache toward the edges, allowing some to gracefully drip down the sides.
- Arrange the toasted hazelnuts around the edge of the cake, or sprinkle them across the entire surface if preferred.
- If desired, dust lightly with cocoa powder for an elegant finish.
- Refrigerate for at least 30 minutes to set the ganache before serving.
Recipe Notes
This cake is even better on the second day, as the flavors have time to develop and meld together. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerating, bring to room temperature before serving for the best texture and flavor experience.
For an extra touch of elegance, serve each slice with a small dollop of whipped cream (perhaps with a drop of Frangelico whisked in) and some fresh berries to cut through the richness.
What makes this flourless chocolate hazelnut cake particularly special is its adaptability. While the recipe as written creates a stunning dessert worthy of any celebration, there are countless ways to customize it to your preference. During the holiday season, a touch of orange zest in the batter creates a festive variation. For coffee lovers, dissolving a tablespoon of espresso powder in the melted chocolate mixture adds delightful complexity. The beauty of this cake lies in its solid foundation – a glorious chocolate-hazelnut base that welcomes your creative touches while remaining impressive in its most simple form.
When it comes to selecting ingredients, quality matters especially in recipes with few components. Use the best chocolate you can find, as its flavor will shine prominently. The same goes for hazelnuts – freshly toasted and ground nuts will provide superior taste to pre-packaged hazelnut meal, though both will work. If you’re making this cake for someone with celiac disease or severe gluten sensitivity, be sure to check that all your ingredients, particularly the chocolate, are certified gluten-free.
The technique of folding whipped egg whites into a chocolate base isn’t just a workaround for the missing flour – it’s a time-honored method that creates an incomparable texture. Take your time with this step, using a large spatula and a gentle hand to preserve the air bubbles that give the cake its structure. Remember that baking is both science and art; the science ensures your cake rises properly, while the art is in the careful handling that maintains its delicate texture.
Whether you’re seeking a show-stopping finale to a dinner party, a luxurious treat for a loved one with gluten sensitivities, or simply a moment of chocolate bliss for yourself, this Flourless Chocolate Hazelnut Cake delivers on all counts. Its rich, complex flavors and velvety texture create an experience that lingers in memory long after the last crumb has been savored. So heat your oven, gather your ingredients, and prepare to create a dessert that proves that sometimes, the absence of something – in this case, flour – makes room for something truly extraordinary.
