Flourless Chocolate Hazelnut Cake (Print Version)
# Ingredients:
→ Cake
01 -
6 large eggs, at room temperature, yolks and whites separated
02 -
12 tablespoons (170g) unsalted butter, plus more for greasing
03 -
10 ounces (283g) semisweet chocolate (60-65% cacao), roughly chopped
04 -
3/4 cup (150g) organic granulated sugar, divided
05 -
1 cup (112g) hazelnut flour or ground hazelnuts
06 -
1/2 teaspoon fine sea salt or kosher salt
07 -
2 teaspoons pure vanilla extract
→ Optional Toppings
08 -
Whipped mascarpone
09 -
Coconut milk chocolate ganache
10 -
Seasonal fruit
11 -
Cocoa powder for dusting
# Instructions:
01 -
Preheat oven to 350°F. Butter 9-inch springform pan and line bottom with parchment. Bring eggs to room temperature.
02 -
Melt butter and chocolate in double boiler until smooth, about 5 minutes. Remove from heat and stir until completely melted.
03 -
Whisk 1/2 cup sugar with hazelnut flour and salt. Add to chocolate mixture with vanilla and egg yolks.
04 -
Whip egg whites until foamy. Gradually add remaining 1/4 cup sugar until soft peaks form.
05 -
Fold egg whites into chocolate mixture in thirds until no streaks remain.
06 -
Bake in prepared pan for 35-40 minutes until puffed and center is firm. Cool completely before serving.
# Notes:
01 -
Can be made 1-2 days ahead and stored at room temperature
02 -
Freezable for up to 1 month
03 -
Can substitute almond flour or other ground nuts for hazelnut flour
04 -
Can be made dairy-free using vegan butter