Chocolate Hazelnut Cake
This flourless chocolate hazelnut cake is rich, fudgy, and decadent. Made with Nutella and ground hazelnuts, it's naturally gluten free!
Ingredients
- ¾ cup (175g) unsalted butter, cut into pieces
- 150 g (5.3 oz.) bittersweet/dark chocolate, broken into chunks
- ⅔ cup (200g) Nutella
- ¾ cup (150g) light brown sugar or granulated sugar
- 1 ¼ cups (125g) ground hazelnuts (hazelnut flour)
- 6 large eggs , separated
- ¼ cup (25g) hazelnuts, coarsely chopped
- cocoa powder, to sprinkle, optional
Instructions
-
Heat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
-
Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat and stir in the ground hazelnuts, then egg yolks, one at a time. Whisk the mixture well until smooth.
-
Using a mixer fitted with a whisk attachment, whisk egg whites on high speed until soft peaks form. Spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a spatula.
-
Scrape the mixture gently into the pan and sprinkle the chopped hazelnuts on top. Bake for 40-45 minutes until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely on a wire rack, then refrigerate for at least 6 hours until completely set.
-
To serve, remove the cake from the pan, using a knife to loosen the sides, and dust with cocoa powder if you like. I recommend cutting the cake into thin slices because it’s very rich.