Best Flourless Chocolate Hazelnut Cake Recipes

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• Melt chocolate and butter in a double boiler. Set aside.
• Preheat the oven to 350°F/360°C degrees.
• Whip egg whites until a stiff peak forms. Set aside.
• In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
• Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
• Fold in the egg whites and mix. Pour in a 7-inch springform pan.
• Bake for 30 minutes.
• Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
• Infuse love, slice and serve!

FLOURLESS HAZELNUT MASCAPONE CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
• Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
• Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
• In a small pan, melt butter and chocolate under very low heat.
• Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
• In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
• Add eggs and beat until creamy.
• Add the chocolate mixture, vanilla and liquor (if using) and mix well.
• Add hazelnut meal, salt, and cinnamon and mix well.
• Bake for about 40 - 45 minutes. Set aside and cool.
• When the cake is cooked, remove the pan and place the cake on a cake plate.
• Dust cocoa powder and powdered sugar using a stencil (see note above).
• Infuse love and serve with whipped cream and/or ice cream if desired.