Home · Recipes · Desserts & Baking · Cake Recipes · Single Layer/Easy Cakes Flourless Chocolate Hazelnut Cake Author: Maryanne CabreraPublished: Sep 12, 2014Updated: Nov 16, 2023 View Recipe13 ReviewsThis post may contain affiliate links. Read our disclosure policy. The secret to this delicious and decadent flourless chocolate hazelnut cake is Nutella! Our recent trip to Portland, Oregon was magical! It was a delicious week of nonstop eating and drinking! During this trip, I learned all about filberts, also known as hazelnuts. Did you know that Oregon produces over 90% of the United States’ hazelnut crop? This small batch flourless chocolate recipe combines dark chocolate with ground hazelnuts for one amazing dessert! Mini Flourless Chocolate Cake When I have an excess of bananas, I make banana cake. Too much zucchini, make brown butter zucchini cake. So obviously when I’m trying to get rid of a jar of Nutella, I make a chocolate hazelnut cake! This chocolate cake is a dream. t’s rich and fudge-like and so addicting. Best of all, this recipe makes two small cakes: one for you and one to share. The mini chocolate cake is topped with luscious chocolate glaze. This glaze acts as a glue adhering the chopped hazelnuts and chocolate chucks sprinkled on top. Instead of flour, ground toasted hazelnuts help give this cake texture. Asides from the Nutella, ground hazelnuts pack this cake with a big hazelnut punch. And if that isn’t enough hazelnut for you, I also added a splash of hazelnut liqueur. Have you met Frangelico? Fragelico Spiked Cake Frangelico is this irresistible hazelnut flavored liqueur that I fell in love with in my early twenties. Much like Kahlua, I’d find all sorts of ways to incorporate it into drinks and desserts. I totally suggest serving this cake with Frangelico spiked coffee. If you’re looking to party, try one of my favorite cocktail shots- “the chocolate cake.” It’s a mixture of Frangelico and vodka and it tastes amazing! Recommended Cake Pans I used two small springform cake pans for this recipe. It makes unmolding this cake much, much easier. This recipe works with two 4-inch or two 5-inch cake pans. Alternatively, you make bake it one 8-inch cake pan. Flourless Chocolate Hazelnut cake No ratings yet The secret to this delicious and decadent cake is Nutella! This cake is sure to satisfy any chocolate-hazelnut fan.Yield: two 4 or 5 inch cakes Prep Time: 20 minutes minutesCook Time: 35 minutes minutesTotal Time: 55 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 3 oz dark chocolate (72%) , chopped▢ ¼ cup unsalted butter , room temp, cut into tablespoons▢ 3 large eggs , separated▢ ½ cup Nutella hazelnut spread , or any chocolate hazelnut spread▢ ⅓ cup ground toasted hazelnuts *▢ 1 Tablespoon Frangelico (hazelnut liqueur)▢ ¼ teaspoon fine sea salt▢ additional toasted hazelnut , chopped for garnish▢ chopped dark chocolate , for garnishChocolate Glaze:▢ 4 oz dark chocolate (72%) , chopped▢ 4 oz heavy cream▢ 1 Tablespoon unsalted butter▢ pinch fine sea salt▢ 2 teaspoon Frangelico (optional) Instructions Preheat oven to 350℉. Lightly butter two 4½- inch springform cake pans and line bottom with parchment paper. Set aside.Place chopped chocolate and butter in a microwave safe bowl. Microwave at half power (50%) for 20 second intervals until melted and mixture is smooth. Stir in between intervals to ensure even melting. Set aside and allow to cool slightly.In a large bowl, combine egg yolks, Nutella, ground hazelnuts, and Frangelico. Mix until smooth. Add melted chocolate mixture and fold to combine.In a medium bowl, add egg whites and salt. Using a hand mixer, beat egg whites to stiff peaks. Add ⅓ of egg whites to large bowl with chocolate mixture. Fold to combine. Add another ⅓ of egg whites and fold to combine. Repeat with remaining ⅓. Fold until there are no longer any egg white streaks.Divide cake batter between the two prepared cake pans. Bake for 30-35 minutes until the cake has puffed up and the tops of the cake have cracks. Insert a toothpick in center of cake to test for doneness. Allow cakes to cool in pan for 5 minutes before unmolding. Allow to cool on wire racks.Chocolate Glaze:Place chopped chocolate in a medium bowl. Bring cream to a simmer. Pour hot cream over chocolate. Add butter and cover bowl with plastic wrap and allow to sit for one minute.Remove plastic wrap and stir ganache until homogenous. Add a pinch of salt and optional Frangelico. Stir until incorporated. Let sit for 5 minutes to allow glaze to cool and thicken.Pour glaze over cooled cake. Garnish cake with chopped toasted hazelnuts and chopped chocolate. Notes* To make ground hazelnuts: Preheat oven to 350℉. Toast hazelnuts in oven for 8-12 minutes until the skins begin to separate from the nut. Rub the warm hazelnuts in a clean dish towel to remove the skins. Let hazelnuts cool to room temperature. In a food processor, pulse hazelnuts until ground. Store finished glazed cake in an airtight container at room temperature for up to two days. NutritionCalories: 829kcal | Carbohydrates: 49g | Protein: 12g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 227mg | Potassium: 584mg | Fiber: 8g | Sugar: 33g | Vitamin A: 1057IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 9mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. Related chocolate hazelnut dessert recipes Chocolate hazelnut thumbprint cookies Salted chocolate hazelnut tart Chocolate hazelnut layer cake Chocolate hazelnut rugelach
Kelly - A Side of Sweet says: September 12, 2014 Aww, hooray for virtual birthdays! That’s so sweet. The cake looks amazing! Reply
Lori says: September 13, 2014 Such a beautiful, and decadent desert, adding the candle is a nice finishing touch! Reply
Angie@Angie's Recipes says: September 14, 2014 I always love flourless chocolate cake. This looks very moist and beautiful. Reply
Maryanne Cabrera says: September 16, 2014 I love incorporating ground nuts instead of flour because of all the wonderful flavors they add! Thanks, Angie!
Alex says: September 15, 2014 This cake was absolutely delicious! Would never have believed that it was totally flour-less. Reply
Misja says: September 16, 2014 Instead of making two smaller cakes would it work to maker one bigger 9 or 10 in cake? Reply
Maryanne Cabrera says: September 16, 2014 I’m sure it would work in a larger springform cake pan, but I’ve never tried. I only tested this recipe using the smaller cakes. Please let me know if it works out!
Sarah @ SnixyKitchen says: September 17, 2014 This nutella cake sounds just up my alley. PLUS – I can totally eat it! I totally agree that the glaze just added the perfect touch. Reply