Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache
There’s something incredibly decadent about a flourless cake, and when you combine that with the rich, nutty flavor of hazelnuts and the luxuriousness of chocolate, you’ve got a dessert that’s not only indulgent but also impressively simple to make. This Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache is a showstopper that will elevate any gathering or simply satisfy your sweet cravings at home. With its moist texture and luscious ganache, this cake is bound to become a beloved recipe in your collection.
Why You’ll Keep Making It
This Flourless Hazelnut Cake is a delightful treat for several reasons. First and foremost, it’s gluten-free, making it an excellent choice for those who are avoiding gluten but still want to indulge in something sweet. The hazelnut flour brings a unique flavor that pairs beautifully with the rich chocolate ganache. Additionally, the cake requires minimal ingredients, and the steps are straightforward, making it perfect for both novice and experienced bakers. Each bite is a celebration of flavors that will leave you and your guests wanting more.
Ingredient List
- 3 cups (300 g) lightly packed hazelnut flour
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon fine sea salt
- 1 ¼ cups (266 g) granulated sugar, divided
- 1 teaspoon instant espresso powder
- 6 large eggs, separated, at room temperature
- 10 tablespoons (141 g) European-style salted butter (increase salt to ¾ teaspoon if using unsalted butter)
- 2 teaspoons vanilla extract
- 2 oz (56 g) 55-60% semisweet chocolate, finely chopped
- 2 oz (56 g) 30-35% milk chocolate, finely chopped
- ½ cup (100 g) Nutella
- 1 cup (240 g) heavy whipping cream
- 1 tablespoon (22 g) glucose or light corn syrup
- Candied hazelnuts, optional, for decoration
Appliances & Accessories
- Mixing bowls – for combining ingredients
- Electric mixer – to beat the egg whites and cream
- Rubber spatula – for folding in ingredients
- 9-inch round cake pan – for baking the cake
- Parchment paper – to line the cake pan for easy release
- Double boiler or microwave-safe bowl – for melting chocolate
Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides with butter to ensure easy removal after baking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the hazelnut flour, cornstarch, fine sea salt, 1 cup of granulated sugar, and instant espresso powder until well combined. Set aside.
Step 3: Whip the Egg Whites
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until they begin to form soft peaks. Gradually add the remaining ¼ cup of granulated sugar, continuing to beat until the mixture is glossy and holds stiff peaks. This process will take about 3-4 minutes.
Step 4: Prepare the Chocolate Mixture
In a double boiler or microwave, melt the salted butter and chopped semisweet and milk chocolates. Stir until smooth and completely melted. Remove from heat and let cool slightly before adding the egg yolks and vanilla extract. Mix until well combined.
Step 5: Combine Ingredients
Gently fold the dry ingredients into the chocolate mixture until just combined. Then, carefully fold in the whipped egg whites. Be gentle to maintain the airiness of the mixture.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make the Ganache
While the cake cools, prepare the whipped chocolate and Nutella ganache. In a medium saucepan, heat the heavy whipping cream and glucose (or corn syrup) over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and Nutella. Stir until completely melted and smooth. Let the ganache cool slightly, then whip it with an electric mixer until it reaches a fluffy consistency.
Step 8: Assemble the Cake
Once the cake is completely cooled, spread the whipped chocolate and Nutella ganache on top. If you like, decorate with candied hazelnuts for a beautiful finish.
In-Season Swaps
- For a seasonal twist, consider adding a layer of fresh raspberries or strawberries on top of the ganache.
- In the fall, a sprinkle of cinnamon or nutmeg can add a warm spice that complements the hazelnuts beautifully.
- Try incorporating orange zest into the ganache for a refreshing citrus note.
Little Things that Matter
- Ensure your eggs are at room temperature for optimal volume when whipping the whites.
- Using European-style butter gives a richer flavor, but regular unsalted butter works well too.
- Be careful when folding in the egg whites; the goal is to keep the batter light and airy.
- Allowing the ganache to cool slightly before whipping will help achieve a better texture.
Storing, Freezing & Reheating
This Flourless Hazelnut Cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you need to freeze it, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To defrost, place it in the refrigerator overnight. The ganache may lose some of its whipped texture after freezing, but it will still taste delicious!
Your Questions, Answered
Can I use other nut flours in this recipe?
Yes! If you prefer almonds or another nut flour, you can substitute it for the hazelnut flour. Keep in mind that the flavor will change accordingly, but it should work well.
What can I use instead of Nutella?
If you want a Nutella alternative, you can use any chocolate hazelnut spread available. Alternatively, a simple chocolate ganache made with chocolate and cream would also work nicely.
Is this cake suitable for special occasions?
Absolutely! This cake is perfect for birthdays, anniversaries, or any festive gathering. Its rich flavor and elegant presentation will impress your guests.
Can I add frosting on top of the ganache?
While the whipped chocolate and Nutella ganache is quite rich and delicious on its own, you can definitely add a light frosting if desired. A simple whipped cream or a light buttercream could complement the cake nicely.
More from the Kitchen
The Last Word
This Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache is not just a dessert; it’s an experience. From the moment you start gathering your ingredients to the final bite of the rich, velvety cake, every step is filled with joy and anticipation. With its unique flavor profile and delightful texture, this cake has the potential to become a family favorite. Whether you’re celebrating a special occasion or simply indulging yourself, this recipe is sure to impress. Enjoy the process, and more importantly, enjoy every delicious slice!
Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides with butter to ensure easy removal after baking.
- In a medium bowl, whisk together the hazelnut flour, cornstarch, fine sea salt, 1 cup of granulated sugar, and instant espresso powder until well combined. Set aside.
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until they begin to form soft peaks. Gradually add the remaining ¼ cup of granulated sugar, continuing to beat until the mixture is glossy and holds stiff peaks. This process will take about 3-4 minutes.
- In a double boiler or microwave, melt the salted butter and chopped semisweet and milk chocolates. Stir until smooth and completely melted. Remove from heat and let cool slightly before adding the egg yolks and vanilla extract. Mix until well combined.
- Gently fold the dry ingredients into the chocolate mixture until just combined. Then, carefully fold in the whipped egg whites. Be gentle to maintain the airiness of the mixture.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the whipped chocolate and Nutella ganache. In a medium saucepan, heat the heavy whipping cream and glucose (or corn syrup) over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and Nutella. Stir until completely melted and smooth. Let the ganache cool slightly, then whip it with an electric mixer until it reaches a fluffy consistency.
- Once the cake is completely cooled, spread the whipped chocolate and Nutella ganache on top. If you like, decorate with candied hazelnuts for a beautiful finish.
Notes
- Ensure your eggs are at room temperature for optimal volume when whipping the whites.
- Using European-style butter gives a richer flavor, but regular unsalted butter works well too.
- Be careful when folding in the egg whites; the goal is to keep the batter light and airy.
- Allowing the ganache to cool slightly before whipping will help achieve a better texture.
