Flourless Chocolate Hazelnut Cake

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Swissmar Borner V Power Mandoline, V-7000
Berry Cake with Meringue Icing
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Flourless Chocolate Hazelnut Cake
This moist, flourless cake is made with walnut meal and has a rich, nutty, chocolate taste. It is then slathered with a silky, whipped chocolate ganache. Indulgent and completely gluten free!
Flourless Chocolate Hazelnut Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Cake:
  • 100 g oil
  • 300 g sugar
  • 300 g dark chocolate 60-70 % cocoa
  • 6 eggs
  • 300 g walnut meal
  • 2 tsp vanilla essence
Ganache:
  • 400 ml heavy cream
  • 200 g dark chocolate
  • 1 tsp vanilla essence
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Cake:
  • 100 g oil
  • 300 g sugar
  • 300 g dark chocolate 60-70 % cocoa
  • 6 eggs
  • 300 g walnut meal
  • 2 tsp vanilla essence
Ganache:
  • 400 ml heavy cream
  • 200 g dark chocolate
  • 1 tsp vanilla essence
Flourless Chocolate Hazelnut Cake
Instructions
Cake:
  1. Over a double boiler, melt the chocolate and then allow to cool slightly.
  2. While chocolate is cooling, mix the butter and sugar until creamy in a mixer.
  3. Gradually add the chocolate to butter and sugar while continue to mix.
  4. Add the eggs and vanilla and continue mixing until all well combined.
  5. Once combined, gradually add the walnut meal until the mix becomes a dough
  6. Place into a spring form baking tin and bake for an hour at a temperature of 150 degrees Celsius.
  7. The cake should rise considerably but quickly settles. It should be moist inside and covered with a hard crispy crust.
  8. As the he top of the cake is uneven, turn it over for better presentation.
Ganache:
  1. Over a double boiler, melt chocolate in cream, add vanilla, and allow to cool. Chill in the fridge if possible.
  2. Whisk the cold ganache until soft and use to cover cake.
Recipe Notes

You can substitute almond meal if walnut meal is not available.

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