Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

Fourless chocolate hazenut cake! Is this real life? Yes! This gluten-free beauty is from my mom’s coveted stash of old-school german recipes. It’s the first time she’s made it since her move to the states – why she waited this long, I have no idea. It’s pretty amazing. I’m so glad the birth of this cake was documented step-by-step so I (and you!) can make it for years to come. This cake is not too sweet and the hazelnut flavor is through the roof. With just a handful of ingredients the taste is really wholesome and without any butter or oil, you can even eat this cake for breakfast. Yes.

Flourless Chocolate Hazelnut Cake Flourless Chocolate Hazelnut Cake
  • Step 1

    Flourless Chocolate Hazelnut Cake

    Beat 7 egg yolks and 3 whole eggs together with the powdered sugar until you achieve a creamy consistency.

  • Step 2

    Flourless Chocolate Hazelnut Cake

    Beat the ground hazelnuts together with the baking powder into the egg yolk mixture.

  • Step 3

    Flourless Chocolate Hazelnut Cake

    In a clean bowl, beat 7 egg whites to form peaks.

  • Step 4

    Flourless Chocolate Hazelnut Cake

    Gently fold the egg whites into the hazelnut / yolk mixture.

  • Step 5

    Flourless Chocolate Hazelnut Cake

    Line a 12 inch springform pan with parchment paper. Pour batter into prepared pan.

  • Step 6

    Flourless Chocolate Hazelnut Cake

    Let cake cool. Remove pan and parchment paper and cover with melted chocolate and hazelnut crocante.

Flourless Chocolate Hazelnut Cake Flourless Chocolate Hazelnut Cake

 

Print Recipe


Ingredients for the Cake

10 eggs

4 cups ground hazelnuts

2 cups powdered sugar

1 heaping tablespoon baking powder

2 packs vanilla sugar or one scraped vanilla bean (optional)

 

Ingredients for the Topping

2 bars dark chocolate, melted (200 grams)

3 handfuls whole hazelnuts

2 tablespoons sugar

1 tablespoon butter

 

Directions

Grind hazelnuts in food processor or you can use hazelnut flour. In a mixing bowl combine 7 egg yolks with 3 whole eggs and the powdered sugar until a cream forms. Then add the ground hazelnuts and baking powder and blend again to combine. In a separate bowl whisk 7 egg whites to their peaks. Gently fold the two mixtures together, keeping it light and airy. Line a 12 inch spring form pan with parchment paper and pour the batter into the pan. Bake at 370 F for one hour on the middle rack. While the cake is baking make the crocante. Roughly chop hazelnuts and place in pan on medium heat. Add a tablespoon of butter and 2 tablespoons of sugar and toast until fragrant. In a double-boiler or microwave melt the chocolate. When the cake has cooled pour the melted chocolate over the cake and top with hazelnut crocante.

 

Notes

If you like a little brandy flavor you can add a tablespoon of cognac or arrak in the batter when you cream the egg yolks.

Tomato Tart

Tomato Tart

This tomato tart sums up summer. Sweet tomatoes and basil sit on top of a mascarpone cheese filling. The crust is flakey and buttery. This dish is made for a celebration with friends – celebrate summer and all it has given us. I shared this recipe with the foodie folks over at Food&_. They are a passionate bunch that developed a beautiful platform made for collaborating and sharing stories centered around good food. Check out their site for delicious dishes and see my recipe for the tomato tart here.

Tomato Tart
  • Step 1

    Tomato Tart

    Toss the tomatoes with salt and let the juices drain in a colander over a bowl for about 30 minutes while you work on next steps.

  • Step 2

    Tomato Tart

    Mix together all ingredients for the crust in a stand mixer. Butter a 10 inch spring-form pan and work dough up the sides for a thin and even crust.

  • Step 3

    Tomato Tart

    Mix together cheeses, grated onion and fresh ground pepper. Add some fresh basil and a pinch of salt if you like.

  • Step 4

    Tomato Tart

    Dry tomatoes well with kitchen towel. Place cheese mixture on top of crust and layer tomatoes on top. Top with fresh ground pepper, pinch of salt and drizzle of olive oil.

  • Step 5

    Tomato Tart

    The reserved tomato juices makes a nice salad dressing – just add a little olive oil and salt and pepper.

Tomato Tart Tomato Tart

Tomato Tart Recipe

 

Notes

I used smaller tomatoes with less water content. Green tomatoes would also be good.

 

Photography by Paige Alisa