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Homemade Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache photo

Flourless Hazelnut Cake with Whipped Chocolate & Nutella Ganache

This Flourless Hazelnut Cake is a chocolate lover's dream! Rich, gluten-free, and topped with a luscious Nutella ganache, it's irresistible!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 cups hazelnut flour (lightly packed)
  • 2 tablespoons cornstarch
  • ½ teaspoon fine sea salt
  • 1 ¼ cups granulated sugar (divided)
  • 1 teaspoon instant espresso powder
  • 6 large eggs (separated, at room temperature)
  • 10 tablespoons European-style salted butter (increase salt to ¾ teaspoon if using unsalted)
  • 2 teaspoons vanilla extract
  • 2 oz semisweet chocolate (55-60%, finely chopped)
  • 2 oz milk chocolate (30-35%, finely chopped)
  • ½ cup Nutella
  • 1 cup heavy whipping cream
  • 1 tablespoon glucose or light corn syrup
  • Candied hazelnuts (optional, for decoration)

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • 9-inch round cake pan
  • Parchment paper
  • Double boiler or microwave-safe bowl

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.