Flourless Chocolate Hazelnut cake
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
Servings: 4
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 garnish
Chocolate 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
This recipe works with two 4-inch or two 5-inch cake pans. Alternatively, you make bake it one 8-inch cake pan.
* 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.
Nutrition
Calories: 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