Flourless Hazelnut Cake

It was a rainy afternoon when I first attempted the Flourless Hazelnut Cake. I was looking for a dessert that could satisfy my sweet tooth without the hefty burden of flour. The thought of indulging in a rich, chocolatey treat that was also gluten-free intrigued me. As I gathered my ingredients, a sense of excitement filled the air. The earthy aroma of hazelnut flour blended with the sweetness of chocolate and Nutella promised a delightful experience. This cake is not just a dessert; it’s a testament to the magic of simple ingredients coming together to create something extraordinary.

As I whisked the egg whites, I felt like a magician, transforming the humble ingredients into something light and airy. The anticipation grew as the batter came together, rich and glossy, unlike anything I had ever made before. With each layer of flavor, I could almost taste the love and care that went into making this cake. I knew that the Flourless Hazelnut Cake would be perfect for sharing with friends and family, a sweet moment to bring us together amidst the chaos.

Ingredients for Flourless Hazelnut Cake

The ingredients for the Flourless Hazelnut Cake are carefully chosen to create a harmonious blend of flavors and textures. The hazelnut flour serves as the backbone of the cake, providing a nutty flavor that pairs beautifully with the rich chocolate ganache. Each ingredient plays a crucial role in achieving the perfect balance that makes this cake irresistible.

• 3 cups (300g) hazelnut flour: This flour adds a rich, nutty flavor and moist texture to the cake, making it a delightful gluten-free option.
• 2 tablespoons (16g) cornstarch: This helps to stabilize the cake and ensures a light texture, complementing the heaviness of the chocolate.
• ½ teaspoon fine sea salt: A pinch of salt enhances the flavors and balances the sweetness in the cake.
• 1 ⅓ cups (266g) granulated sugar, divided: Sugar is key to sweetening the cake, while some is added to the egg whites for volume and texture.
• 1 teaspoon instant espresso powder: This adds depth of flavor and enhances the chocolate taste, making it even richer.
• 6 large eggs, separated, at room temperature: Eggs provide structure and moisture; separating them helps create a light, airy batter.
• 10 tablespoons (141g) European-style salted butter: Rich and creamy, this butter brings moisture and a luxurious mouthfeel to the cake.
• 2 teaspoons vanilla extract: Vanilla adds warmth and complements the nutty and chocolate flavors perfectly.
• 2 oz (56g) 55-60% semisweet chocolate, finely chopped: Provides a rich chocolate flavor and texture in the cake.
• 2 oz (56g) 30-35% milk chocolate, finely chopped: Adds creaminess and sweetness to balance the darker chocolate.
• ⅓ cup (100g) Nutella: This iconic spread brings a creamy texture and additional hazelnut flavor to the ganache.
• 1 cup (240g) heavy whipping cream: Used for making the ganache, it provides the creamy base that envelops the cake.
• 1 tablespoon (22g) glucose or light corn syrup: This helps to create a glossy finish for the ganache.
• candied hazelnuts, optional, for decoration: Adds a crunchy texture and is perfect for garnishing the cake.

How to Make Flourless Hazelnut Cake

Making the Flourless Hazelnut Cake is a rewarding process that brings joy to every step. You’ll be amazed at how simple it is to create this indulgent dessert. Let’s dive into the process together!

1. Preheat your oven to 350 degrees F. Prepare a 9-inch round cake pan by buttering and lining the bottom with parchment paper, ensuring that the parchment is lightly buttered as well. This will help the cake release easily after baking.
2. In a mixing bowl, sift the hazelnut flour. If there are large bits left over, pulse them in a food processor to create a finer texture, then sift again. You should end up with a total of 300g. Next, whisk in the cornstarch, espresso powder, and salt until well combined, then set aside.
3. Using a stand mixer fitted with the whisk attachment, whip the egg yolks with 1 cup of granulated sugar on medium-high speed for 5 to 6 minutes until the mixture becomes thick and pale yellow.
4. In a microwave-safe container, melt the butter. Microwave it at 50% power for 10 seconds, stirring in between until it’s completely melted but not separated. It should be a light yellow and pourable. Let it cool slightly.
5. With the mixer running on low speed, gradually pour the melted butter into the egg yolk mixture in three to four additions, allowing it to incorporate fully before adding more. Add the vanilla extract and mix until combined.
6. If you’re using a single bowl for your stand mixer, transfer the mixture to a large bowl and clean the mixer bowl thoroughly. If you have two bowls, swap them out and wash the whisk attachment. This step is crucial to achieving fluffy egg whites.
7. In a clean mixing bowl, whip the egg whites on medium speed until frothy. Gradually add in the remaining 1/3 cup sugar in three or four additions while mixing, then increase the speed to medium-high until medium peaks form—this could take 5 to 10 minutes.
8. Gently fold a little less than half of the whipped egg whites into the egg yolk mixture. This lightens the mixture. Once incorporated, fold in half of the sifted hazelnut flour until it is almost blended, followed by the remaining egg whites and the remaining hazelnut flour. Be careful not to overmix, which would deflate the batter.
9. Pour the batter into the prepared cake pan. If your pan has a removable bottom, place it on a baking sheet to catch any drips.
10. Bake for about 40 minutes. The cake should have set edges, be light golden brown on top, and a toothpick inserted in the center should come out clean.
11. Once baked, remove the cake from the oven and let it cool on a wire rack. Run a knife around the edge to loosen it before gently removing the sides of the pan, or invert it to release. Allow it to cool completely. You can make the cake ahead of time and refrigerate it overnight or freeze it for up to a month.
12. For the ganache, place the chopped chocolate and Nutella in a heat-proof bowl. In a small saucepan, warm the cream and glucose over low heat until it just begins to steam—do not let it boil.
13. Immediately pour the hot cream over the chopped chocolate. Let it sit for 30 seconds before whisking until the chocolate is fully melted and the mixture is smooth. If preferred, an immersion blender works wonders for achieving a silky texture.
14. Transfer the ganache to a large mixing bowl. Cover the surface with plastic wrap and refrigerate for 4 to 6 hours or overnight until it cools completely.
15. When the ganache is fully chilled, whip it with an electric mixer for a few minutes until it lightens in color and increases in volume. Be cautious not to overwhip, or it may become too thick. Spread or pipe the ganache onto the cooled cake, and if desired, top with candied hazelnuts for decoration.
16. Slice and serve immediately, or refrigerate until ready to enjoy. To store leftovers, cover the cut surfaces with plastic wrap or store in an airtight container. The cake keeps well in the refrigerator for up to five days, but I recommend adding the candied hazelnuts just before serving to maintain their crunch.

Recipe Variations about Flourless Hazelnut Cake

There are countless ways to enjoy the Flourless Hazelnut Cake, making it a versatile dessert for any occasion. Here are some ideas to inspire your baking adventures!

• Flavored Ganache: Experiment with flavored ganaches by infusing the cream with spices or citrus zest before combining with chocolate.
• Nut Alternatives: Swap some of the hazelnut flour with almond flour for a unique flavor twist or to cater to nut allergies.
• Fruit Additions: Add fresh berries or a fruit compote on top for a refreshing contrast to the rich cake.
• Layering: Consider making a layered cake by baking two cakes and stacking them with ganache between the layers.
• Gluten-Free Flour Blend: If hazelnuts aren’t your favorite, try a gluten-free flour blend for a different taste.
• Less Sweet Option: Reduce the sugar slightly for a less sweet cake that pairs well with strong coffee or tea.
• Decadent Toppings: Drizzle caramel or serve with a scoop of vanilla ice cream for a decadent dessert experience.

Pairing Suggestions for Flourless Hazelnut Cake

The Flourless Hazelnut Cake offers a delightful balance of rich flavors, making it a perfect centerpiece for various occasions. Here are some pairing ideas to elevate your dessert experience:

• Fresh Berries: Serve with a side of mixed fresh berries to provide a tart contrast to the rich chocolate flavors.
• Whipped Cream: A dollop of lightly sweetened whipped cream complements the cake beautifully.
• Coffee: Pair with a strong cup of coffee or espresso to enhance the chocolate notes.
• Seasonal Desserts: This cake can be an exquisite addition to holiday gatherings, especially around winter when rich flavors are celebrated.
• Cheese Plate: Serve alongside a cheese platter for an interesting savory-sweet contrast.
• Chocolate Sauce: Drizzle with chocolate sauce for an extra layer of indulgence.
• Ice Cream: Adding a scoop of vanilla or hazelnut ice cream takes the whole dessert experience to another level.

FAQ

Conclusion

The Flourless Hazelnut Cake is a true gem in the world of desserts. With its rich flavors and elegant texture, it’s sure to impress anyone who tries it. I encourage you to take a moment to recreate this delightful dish in your kitchen. You’ll not only enjoy the process but also create sweet memories with those you share it with.

Flourless Hazelnut Cake

Craving something indulgent yet gluten-free? The Flourless Hazelnut Cake is rich, chocolatey, and utterly satisfying. This easy-to-make dessert will impress your friends and family, making it the perfect choice for any occasion!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: French

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cups hazelnut flour
• 2 tablespoons tablespoons cornstarch
• ½ teaspoon teaspoon fine sea salt
• 1 ⅓ cups cups granulated sugar
• 1 teaspoon teaspoon instant espresso powder
• 6 large eggs eggs separated, at room temperature
• 10 tablespoons tablespoons European-style salted butter increase salt to 3/4 teaspoon if using unsalted butter
• 2 teaspoons teaspoons vanilla extract
• 2 oz oz semisweet chocolate, finely chopped
• 2 oz oz milk chocolate, finely chopped
• ⅓ cup cup Nutella
• 1 cup cup heavy whipping cream
• 1 tablespoon tablespoon glucose or light corn syrup
• candied hazelnuts optional, for decoration

Equipment

• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Frying Pan
• Food Processor
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 350 degrees F. Prepare a 9-inch round cake pan by buttering and lining the bottom with parchment paper, ensuring that the parchment is lightly buttered as well. This will help the cake release easily after baking.
2. In a mixing bowl, sift the hazelnut flour. If there are large bits left over, pulse them in a food processor to create a finer texture, then sift again. You should end up with a total of 300g. Next, whisk in the cornstarch, espresso powder, and salt until well combined, then set aside.
3. Using a stand mixer fitted with the whisk attachment, whip the egg yolks with 1 cup of granulated sugar on medium-high speed for 5 to 6 minutes until the mixture becomes thick and pale yellow.
4. In a microwave-safe container, melt the butter. Microwave it at 50% power for 10 seconds, stirring in between until it’s completely melted but not separated. It should be a light yellow and pourable. Let it cool slightly.
5. With the mixer running on low speed, gradually pour the melted butter into the egg yolk mixture in three to four additions, allowing it to incorporate fully before adding more. Add the vanilla extract and mix until combined.
6. If you're using a single bowl for your stand mixer, transfer the mixture to a large bowl and clean the mixer bowl thoroughly. If you have two bowls, swap them out and wash the whisk attachment. This step is crucial to achieving fluffy egg whites.
7. In a clean mixing bowl, whip the egg whites on medium speed until frothy. Gradually add in the remaining 1/3 cup sugar in three or four additions while mixing, then increase the speed to medium-high until medium peaks form—this could take 5 to 10 minutes.
8. Gently fold a little less than half of the whipped egg whites into the egg yolk mixture. This lightens the mixture. Once incorporated, fold in half of the sifted hazelnut flour until it is almost blended, followed by the remaining egg whites and the remaining hazelnut flour. Be careful not to overmix, which would deflate the batter.
9. Pour the batter into the prepared cake pan. If your pan has a removable bottom, place it on a baking sheet to catch any drips.
10. Bake for about 40 minutes. The cake should have set edges, be light golden brown on top, and a toothpick inserted in the center should come out clean.
11. Once baked, remove the cake from the oven and let it cool on a wire rack. Run a knife around the edge to loosen it before gently removing the sides of the pan, or invert it to release. Allow it to cool completely. You can make the cake ahead of time and refrigerate it overnight or freeze it for up to a month.
12. For the ganache, place the chopped chocolate and Nutella in a heat-proof bowl. In a small saucepan, warm the cream and glucose over low heat until it just begins to steam—do not let it boil.
13. Immediately pour the hot cream over the chopped chocolate. Let it sit for 30 seconds before whisking until the chocolate is fully melted and the mixture is smooth. If preferred, an immersion blender works wonders for achieving a silky texture.
14. Transfer the ganache to a large mixing bowl. Cover the surface with plastic wrap and refrigerate for 4 to 6 hours or overnight until it cools completely.
15. When the ganache is fully chilled, whip it with an electric mixer for a few minutes until it lightens in color and increases in volume. Be cautious not to overwhip, or it may become too thick. Spread or pipe the ganache onto the cooled cake, and if desired, top with candied hazelnuts for decoration.
16. Slice and serve immediately, or refrigerate until ready to enjoy. To store leftovers, cover the cut surfaces with plastic wrap or store in an airtight container. The cake keeps well in the refrigerator for up to five days, but I recommend adding the candied hazelnuts just before serving to maintain their crunch.

Notes

• Tip 1: You can replace some of the hazelnut flour with almond flour, ensuring the total nut flour equals 300g.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!