Flourless Hazelnut Chocolate Cake

Name: Flourless Hazelnut Chocolate Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 200 g unsalted butter, chopped, plus extra to grease; 200 g roasted chopped hazelnuts; 200 g dark chocolate (70% cocoa solids), roughly chopped, see intro; 100 g caster sugar; 100 g light brown soft sugar; 4 medium eggs; 1 tbsp. cocoa powder, plus extra to dust; 150 mL double cream; 1 tbsp. Frangelico hazelnut liqueur, we used Frangelico, see GH TIP

This grown-up flourless chocolate cake uses hazelnuts (rather than the usual almonds) for a luxurious and decadent dessert. Use milk chocolate for a sweeter flavour, if you prefer.

By Georgie D'Arcy ColesPublished: 19 February 2024

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This cake would be perfect for a birthday celebration or teatime treat!

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

545

Ingredients

200 g
unsalted butter, chopped, plus extra to grease
200 g
roasted chopped hazelnuts
200 g
dark chocolate (70% cocoa solids), roughly chopped, see intro
100 g
caster sugar
100 g
light brown soft sugar
4
medium eggs
1 Tbsp.
cocoa powder, plus extra to dust

For the topping, optional

150 ml
double cream
1 Tbsp.
Frangelico hazelnut liqueur, we used Frangelico, see GH TIP

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm round springform tin with baking parchment. In the small bowl of a food processor, pulse 150g of the hazelnuts until more finely chopped. Set aside.
2. Step 2Melt the butter and chocolate in a large heatproof bowl set over a pan of gently simmering water, stirring occasionally until smooth. Remove bowl from the heat and stir in the sugars, until combined.
3. Step 3Add the eggs and sift in the cocoa powder. Whisk until combined. Whisk in the finely chopped and remaining hazelnuts. Scrape into the lined tin and bake for 35-40min, or until just set on the top. Leave to cool completely in the tin on a wire rack.
4. Step 4To serve, transfer cake to a cake stand or plate. For the topping, if making, beat the cream and liqueur until the mixture just holds its shape. Spoon on to the cake and dust with cocoa powder. Serve in slices.

TO STORE

Keep the cake (without topping) in an airtight container at room temperature for up to 4 days.

GH TIP

If you don’t have hazelnut liqueur, then you can use coffee liqueur (or even cooled espresso) instead, or simply add 1tsp vanilla bean paste and a little sifted icing sugar to sweeten.