Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake
Prep Time
15 min
Cook Time
45 min
8 - 10 servings

Rich, moist and incredibly delicious, it’s hard to believe this heavenly dessert is made without a hint of flour.

Courtesy of Mardi Michels,, Toronto



oz (170 g) dark chocolate (64 or 70%), roughly chopped
oz (115 g) butter, chopped
eggs, seperated
oz (75 g) granulated sugar
4 ½
oz (130 g) hazelnut meal (ground hazelnuts)
Whipped cream, to serve


Step 1

Preheat oven to 350˚F (180ºC). Grease 8-inch (2 L) springform pan.

Step 2

Combine chocolate and butter on top of double-boiler over barely simmering water. Stir until melted and combined. Remove from heat; cool slightly.

Step 3

In medium bowl, use electric mixer to beat egg whites until glossy and soft peaks form. Set aside.

Step 4

In separate bowl, beat egg yolks and sugar until thick, creamy and light in colour.

Step 5

Using rubber spatula, stir chocolate mixture into egg yolk mixture.

Step 6

Add hazelnut meal to chocolate mixture, gently folding until the hazelnut meal is completely combined.

Step 7

Stir egg whites into chocolate mixture one-third at a time, gently folding until no more streaks of white show.

Step 8

Scrape batter into prepared pan. Bake for 45 minutes or until skewer inserted into middle of cake comes out mostly clean with some crumbs clinging.

Step 9

Cool in pan for 10 minutes. Remove side from pan and cool cake completely on cake rack. Serve with whipped cream.

Step 10

Tip: This cake keeps well overnight, at room temperature, covered with plastic wrap or foil.

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