Flourless Chocolate Cake with Toasted Hazelnuts
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Recipe Intro From lisathompson
Ideal for chocolate and hazelnut lovers, this easy Flourless Chocolate Cake recipe is a gluten-free dessert that boasts a dense, fudge brownie-like texture. The recipe is a cinch to prepare, requiring minimal effort and just a handful of straightforward ingredients.
Recipe Description
This flourless chocolate cake calls on the flavors of everyone’s favorite fancy candy: Fererro Rocher. This decadent, naturally gluten-free dessert is sure to become an instant classic for Valentine's Day, date night, or special occasions.
- Flourless Chocolate Cake Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Flourless Chocolate Cake Ingredients
Demerara Sugar
The inclusion of demerara sugar adds a distinctive depth infusing a rich, molasses-like complexity that enhances the overall taste. You can also use demerara sugar in this pear ricotta galette or this caramel apple cider slab pie.
Toasted Hazelnuts
Hazelnuts elevate the texture and flavor of the cake. They bring a delightful crunch and add a touch of warm aromatics. Feel free to swap an equal amount of toasted almonds, walnuts, or pecans for the hazelnuts.
Mascarpone Cheese
The light and creamy whipped mascarpone topping complements the dense chocolateiness of the cake.
Test Kitchen Notes
Chocolate Selection
Opt for high-quality dark chocolate with at least 70% cocoa for an intense chocolatey flavor.
Toasting Hazelnuts
Watch hazelnuts closely while toasting to achieve a golden brown hue without burning. Toasting them unlocks their smooth, nutty flavor. If you have extras, make our chocolate hazelnut s'mores!
Folding in Egg Whites
Gently fold whipped egg whites into the chocolate mixture for a light and airy texture in the final cake.
Mascarpone Whipping
Gradually add confectioners' sugar when whipping mascarpone for the perfect sweetness and fluffiness, being cautious not to overmix.
Cocoa powder
Be sure to spoon and level your cocoa powder if you're measuring with cups. Weighing your ingredients is a pastry chef's secret to more consistent results.
FAQs
Can I use any type of chocolate for a flourless chocolate cake?
While dark chocolate is commonly used for its rich flavor, you can experiment with semi-sweet or bittersweet chocolate based on your preference. Ensure it has a high cocoa content for the best results.
Is it possible to make a flourless chocolate cake without eggs?
Yes, you can find eggless flourless chocolate cake recipes that use substitutes like applesauce, yogurt, or silken tofu. These alternatives may affect the texture, so be sure to follow a recipe designed for egg substitutes.
Can I replace sugar with a sugar substitute in a flourless chocolate cake?
Sugar substitutes can be used, but they may alter the texture and flavor. Experiment with substitutes like stevia or erythritol, adjusting quantities based on sweetness preferences.
Why does my flourless chocolate cake sink in the center?
A slight sinking in the center is common due to the dense nature of flourless chocolate cakes. It could also be caused by overmixing the batter or opening the oven door too early in the baking process.
Can I freeze a flourless chocolate cake?
Yes, flourless chocolate cakes freeze well. Wrap the cooled cake tightly in plastic wrap or aluminum foil and store it in the freezer for up to a month. Thaw in the refrigerator before serving.
What can I serve with a flourless chocolate cake?
Flourless chocolate cakes pair well with a variety of accompaniments, such as whipped cream, fresh berries, a dusting of cocoa powder, or a scoop of vanilla ice cream.
Can I add nuts or other mix-ins to a flourless chocolate cake?
Absolutely! Chopped nuts, chocolate chips, espresso, or even a hint of liqueur can be added to enhance the flavor and texture of a flourless chocolate cake. Just ensure any additions are finely chopped and evenly distributed in the batter.
Recipe Card
For the cake
ingredients
- 6.4 ounces (181g) dark chocolate, chopped
- 1 1/2 sticks (178g) unsalted butter
- 3 ounces (86g) toasted hazelnuts
- 6 large eggs, separated, at room termperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (218g) organic sugar in the raw
- 1 cup (67g) cocoa powder
- 1/2 teaspoon kosher salt
For the whipped Mascarpone
ingredients
- 8 ounces (226g) mascarpone cheese, room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk or heavy cream
- 3 tablespoons (23g) organic confectioners' sugar
Method
Step 1
Preheat the oven to 350°F. Spray an 8” cake pan liberally with nonstick spray to grease the pan.
Step 2
Melt the chocolate and butter in a medium bowl set over a small pot of simmering water. Once completely melted, stir in chopped hazelnuts and set aside to cool slightly.
Step 3
Meanwhile, whip the egg whites to stiff peaks in the bowl of an electric mixer fitted with the whisk attachment. Stir in the vanilla extract.
Step 4
Add the egg yolks and sugar to the cooled chocolate mixture, whisking vigorously to incorporate some air.
Step 5
Sift together the cocoa powder and salt into the chocolate mixture and gently fold until no dry spots remain.
Step 6
Stir in ⅓ of the whipped egg whites into the chocolate mixture to loosen it, then, working in two batches, gently fold in the remaining egg whites.
Step 7
Pour the batter into the prepared pan and place the pan on a baking sheet (this acts as extra insurance in case your cake overflows in the oven).
Step 8
Bake for 25-30 minutes, until the cake has puffed up and a toothpick comes out with a few moist crumbs when inserted into the center.
Step 9
Remove it from the oven and allow the cake to cool completely (it’s normal for the cake to sink a bit).
Step 10
Before serving, whip mascarpone with vanilla extract, milk or cream, and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Step 11
Remove the cake from the pan, dust it with confectioners' sugar, and cut it into 8 slices.
Step 12
Serve each slice with a dollop of the whipped mascarpone.