Flourless Hazelnut Chocolate Cake


This past weekend I made homemade Nutella. Seriously what was I thinking? I love Nutella. Obsessed with Nutella. Anything hazelnut and chocolate it heaven in my book but combine them together and it is perfection on a spoon.  So since I made a whole batch of it,  I am obviously eating it. Right from the jar.  Last night before bed, this morning for breakfast. I need help.  But at least I am using a spoon and not just sticking my whole hand in there as I am tempted to do. So to save me from myself and use some of this Nutella spread, I made a cake with it for some friends that came over for dinner the other night – a flourless hazelnut chocolate cake. It is basically Nutella in cake form. Or should I say heaven in a cake form.

One of my dearest friends from college moved to Paris right after we graduated from college. I went to New York and she went to Paris. Yes, I was invited to come along and I said no. Still one of the very few regrets I have. Not that New York was bad but I could have lived in Paris – what was I thinking!  Anyways, I went to visit her one long weekend and of course had a great time. Throughout the weekend we ate baguette, real Parisian macaroons and of course lots and lots of Nutella. On the way to the airport to catch my flight home,  I made us stop and get some French “souvenirs” which consisted of Nutella, a baguette and some more macaroon. Because of my addiction to Nutella I also almost missed my flight back to New York . I pleaded and pleaded with the Air France person to let me on. She eventually did probably because I looked so pathetic with all of my French souvenirs. But it was worth it. A 10 hour flight its pretty ok with you munch on Nutella the whole way .
For this recipe you can use either homemade or store-bought. Completely up to you and no judgement. Promise. I think I might prefer the store-bought to be honest, but I wanted to try to make it and also since I am cutting stuff out of my diet because of allergies, I want to know what goes in it, especially since I am going to eat the whole jar of it. Nutella is one of those products that I won’t stop eating until I finish it. It is like the cookie butter from Trader Joe’s – I can’t buy it or I will eat it. So I usually just admire it from afar.
For this cake I took my go-to flourless chocolate cake and added Nutella and some more hazelnuts as well as some bourbon. As a word of warning, this recipe uses a lot of bowls. One day I will figure out how to simplify it but until then it is worth the extra effort. It is seriously decadent but oh so delicious.  And the best part, it is gluten-free. Take that gluten, I don’t need you, I just need Nutella.
Fourless Hazelnut Chocolate Cake

Serving Size: 8 - 10 slices

  • 10 ounces semisweet chocolate
  • 4 ounces toasted hazelnuts
  • 3 tablespoons confectioner's sugar
  • 1/4 cup premium-quality Dutch-process cocoa powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup plus 5 tablespoons granulated sugar
  • 1/2 cup Nutella store bought or homemade (If making it at home, here is the recipe
  • 6 eggs, separated
  • 1 teaspoons instant espresso brewed, (Take 1 teaspoon instant expresso mixed in two teaspoons of hot water, cooled, then take 1 teaspoon from that mixture)
  • 2 teaspoons rye bourbon (optional)
  • 2 teaspoons pure vanilla extract

Preheat oven to 325°F. Spray a 9-inch springform pan lightly with nonstick cooking spray and set aside. Fill the bottom of a double boiler one-third full with water and bring to a simmer over medium-low heat. Place a medium bowl over the water, turn off the heat, and melt the chocolate, stirring occasionally. Once melted, set aside to cool. In the bowl of a food processor, pulse the hazelnuts with the confectioners' sugar and cocoa to form a fine, sand-like mixture.

In an electric mixer, beat the butter and 3/4 cup of the granulated sugar until very light and fluffy. Beat in the hazelnut paste, scraping down the sides of the bowl with a spatula, then beat in the egg yolks, one at a time. Beat in the espresso, bourbon, and vanilla extract, followed by the melted chocolate. Fold in the nut mixture.

In a separate mixing bowl, use the whip attachment to beat the egg whites until foamy. Gradually add the remaining 5 tablespoons of sugar and continue beating until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cake batter. Place the prepared molds on a greased baking sheet and divide the batter evenly among them.

Bake the cakes just until they puff and crack slightly, about 45 - 60 minutes. Remove from the oven and cool slightly before serving.



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