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Flourless Chocolate Hazelnut Cake

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January 6th, 2009 · Print Print

Flourless Chocolate Hazlenut Cake from Sugarlaws

Ok, come on.  How are my words ever supposed to compare with that photo?  Just look at that dense, chocolatey inteseness that can only barely be called a “cake.”

Because this is not a light, fluffy cake.  This is a “two bites later it’s too rich for me” cake (if you’re that type, which I am not).  And if you are true chocophile, and you want something seriously decadent, this is your dream cake.

My cake was just barely set when I tried to cut into it, which was a relatively messy endeavor.  If yours isn’t perfectly set, rest assured that it will solidify in the fridge.  Just don’t overbake it — if worst comes to worst, you can spoon it onto some cold vanilla ice cream, and….

Sorry, I lost my train of thought.  Yes, it’s that good.

Flourless Chocolate Hazlenut Cake from Sugarlaws

Flourless Chocolate Hazelnut Cake

INGREDIENTS
1/2 cup plus 1 tbsp raw hazelnuts
7 Tbsp unsalted butter
1/4 cup unsweetened cocoa powder
3.5 ounces dark chocolate (60 or 70% cacoa)
1/2 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees.  Butter an 9-inch tart dish or cake pan and line with alumnum foil.

Toast the hazelnuts in the oven or in a nonstick saute pan on medium heat for 5 minutes. Cool for a few minutes, then place the nuts in a food processor and pulse until the nuts become powder, with a flour-like texture.

Break the chocolate into pieces, and microwave it with the buter for 1 minute on high, then let it rest for several minutes. Stir it — if the chocolate is not melted or close, repeat.  Once everything is melted, stir in the cocoa powder.

Mix together the the sugars, eggs, and vanilla in a large bowl until blended. Add the hazelnut powder and chocolate/butter mixture and fold them into the batter.

Pour the batter into the prepared pan and bake for about 25 minutes, or until the cake is barely set, but not wobbly (a toothpick inserted into the cake will come out with wet crumbs). Cool to room temperature on a rack and then store in the fridge until the cake is set.  Bring to room temperature or briefly reheat before serving.

Serves 8-10.

Flourless Chocolate Hazlenut Cake from Sugarlaws

Flourless Chocolate Hazlenut Cake from Sugarlaws


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Tags: desserts · food



34 responses so far ↓

  • 1 Stef // Jan 6, 2009 at 5:39 pm

    Yummy!  That looks like a good Passover recipe.

  • 2 maryann // Jan 6, 2009 at 6:35 pm

    The nut “flour” cakes are very traditional to our family. Yours looks wonderful :)

  • 3 Elle // Jan 6, 2009 at 6:37 pm

    That looks incredible!  Love the addition of hazelnuts!

  • 4 ttfn300 // Jan 6, 2009 at 7:21 pm

    jeez, you had to wait until the new year??  (aka after all the sweets and cookies and goodness) lol, I’d totally go for a slice!!

  • 5 giz // Jan 6, 2009 at 8:24 pm

    There’s that out of control flourless cake – omg – I can’t resist it and now you’ve gone and added hazelnuts – you’re definitely trying to kill me, right?

  • 6 Patsyk // Jan 6, 2009 at 9:15 pm

    My first thought was that this would be a great Passover dessert!  Yum!  And, I’m a chocoholic so it’s doubtful I’d consider it too rich after 2 bites… it’s no wonder that I need to hit the gym!

  • 7 Erin // Jan 6, 2009 at 9:49 pm

    This looks so decadent!  I’m a true chocoholic and haven’t experienced the “it’s too rich” feeling yet, so I know I’d enjoy this!

  • 8 Kevin // Jan 6, 2009 at 9:55 pm

    That chocolate cake looks good!

  • 9 Rita // Jan 6, 2009 at 11:21 pm

    Katy, is this like a brownie consistency cake? I would like to make it, it looks amazing.

  • 10 maris // Jan 7, 2009 at 7:55 am

    I LOVE flourless choc cake. Hazlenuts sound like a great way to add some variety to an elegant dessert

  • 11 stephchows // Jan 7, 2009 at 9:50 am

    WOW I think I gained a pound reading all about this cake heheh it sounds soooo decadent!

  • 12 Pigpigscorner // Jan 7, 2009 at 10:09 am

    Wow that looks really chocolatey! This might be THE chocolate cake for me!

  • 13 maggie // Jan 7, 2009 at 10:17 am

    Yum. This looks incredible. Next dinner party, for sure.

  • 14 Muneeba // Jan 7, 2009 at 10:22 am

    Just discovered your site through Tastespotting … I think I’m in love … with this chocolate cake, that is! Wanted to compliment you on your gorgeous pics and amazing variety of recipes. Now if you’ll excuse me, I have to get back to staring at that chocolate cake!

  • 15 Muneeba // Jan 7, 2009 at 10:23 am

    oops, sorry, NOT tastespotting … foodgawker!

  • 16 zestycook // Jan 7, 2009 at 11:06 am

    This looks so amazing.  Great job!

    zesty

  • 17 Katherine // Jan 7, 2009 at 11:14 am

    definitely the perfect cake for me! I love hazelnut flavor and flourless chocolate cakes are my favorite!

  • 18 VeggieGirl // Jan 7, 2009 at 11:18 am

    I LOOOOOVE hazelnuts!! Wonderful cake variety, Katy.

    **By the way, you were quoted in the recent issue of Whole Foods’ coupon booklet!!:

    http://www.wholefoodsmarket.com/pdfs/whole-deal-jan09.pdf

  • 19 Kasey // Jan 8, 2009 at 5:21 pm

    That cake looks amazing–chocolate and hazelnut are my favorite combination! Reminds me of one I’ve made using a recipe from Chocolate & Zucchini, only that was with raspberries. Same to-die-for fudge consistency, though.

  • 20 Lorraine E // Jan 8, 2009 at 8:46 pm

    I agree flourless chocolate cakes are amazing. And for the true chocoholic! None of this “it’s too rich” business hehe

  • 21 sara // Jan 9, 2009 at 10:48 pm

    I just stumbled across your blog and I have to leave a comment because I’m seriously drooling and dying to make this!  It’s going on my to-try list asap.  Thanks!

  • 22 Tina // Jan 11, 2009 at 6:05 am

    Sounds so delicious! I love flourless cakes! Thanks for the recipe! :)

  • 23 Tara // Feb 3, 2009 at 11:35 am

    Is it ironic that a flourless cake is the DB challenge this month?! Weeeird.

    I love your blog… the pics and recipes and all! Youve got a reader!

  • 24 Kerry // Feb 17, 2009 at 3:53 pm

    Any iea how much hazelnmut flour you wind up with once you grind it?  I have already ground hazelnut meal I’d like to use in this recipes.

  • 25 Chocolate Valentino | Sugarlaws // Feb 28, 2009 at 9:44 am

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  • 26 Nutella Ice Cream | Sugarlaws // Apr 8, 2009 at 5:20 am

    [...] Cream Chocolate-Drizzled Oatmeal Lace Cookies Chocolate Mocha Mousse Cinnamon Pancakes Dog Treats Flourless Chocolate Hazelnut Cake Honey Maple Granola How to Render Duck Fat Pita Bread Seared Scallop Salad Soft Pretzels Sourdough [...]

  • 27 Sarene // Apr 16, 2009 at 7:51 pm

    Looks yummy and decadent, I’m really excited that it’s gluten-free too! Can’t wait to try this out…

  • 28 REL // Apr 19, 2009 at 2:03 pm

    So of course I find this right after Passover.. ah well, next year =]

  • 29 John // Oct 23, 2011 at 5:47 pm

    If I used 5″ mini springform pans for “individual” cakes, how should I adjust the cooking time to compensate for the smallel pans?  How many “cakes” would you estimate this receipe to make?  I would like to do these cakes for our monthy neighborhood dinner.  (dessert is at my house)

  • 30 katy // Oct 24, 2011 at 8:10 pm

    My guess would be four individual cakes, but I’ve never tried it!  Any readers who’ve tried the recipe want to chime in and help out?

  • 31 Flourless Chocolate Hazelnut Cake | Sugarlaws « Stumbling Thru the Wired // Oct 31, 2011 at 10:22 pm

    [...] http://www.sugarlaws.com/flourless-chocolate-hazelnut-cake/ [...]

  • 32 Katie // Feb 15, 2013 at 7:41 pm

    is there a way i can modify this recipe for hazelnut spread instead of using raw hazelnuts and chocolate?

  • 33 katy // Feb 15, 2013 at 8:39 pm

    Hey Katie!  I’e never tried it, but I bet you could — I’d lower the amount of butter if you’re using spread instead of raw hazelnuts, but I bet it would work!

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