As I stood in my kitchen, the rich aroma of hazelnuts wafted through the air, instantly transporting me to quaint European bakeries I had visited years ago. This Flourless Hazelnut Cake not only captivates the senses with its nutty sweetness, but it also promises to bring a touch of elegance to any gathering. One of the best parts? It’s incredibly quick to whip up, allowing you to trade the usual fast food for something homemade and extraordinary. Gluten-free yet indulgent, this cake pairs perfectly with a cup of coffee or a scoop of vanilla ice cream. It’s a delightful way to impress your loved ones without the fuss. Are you ready to recreate this moment of bliss in your own kitchen?
Why Is This Cake So Special?
Decadent, Flexibly Delicious: This Flourless Hazelnut Cake is truly a showstopper that combines elegance with ease.
Gluten-Free Goodness: Perfect for those avoiding gluten, yet indulgent enough for all to enjoy.
Rich, Nutty Flavor: The hazelnuts create a unique, earthy depth that transforms every bite into pure bliss.
Quick Prep Time: With a total time of only 1 hour and 40 minutes, you can swap fast food for this homemade delight—effortlessly!
Crowd-Pleasing Dessert: Elevate your gatherings; this cake pairs exquisitely with coffee, making it an instant favorite.
Simple Ingredients: Using basic pantry staples, this recipe is approachable for every home cook looking to impress.
Flourless Hazelnut Cake Ingredients
• Gather these delightful essentials for a rich treat!
For the Cake
• Hazelnut flour – Adds a rich, nutty flavor and is the star ingredient that makes this cake gluten-free.
• Cornstarch – Provides structure and helps keep the cake light and airy.
• Fine sea salt – Enhances the overall taste, balancing the sweetness.
• Granulated sugar – Sweetens the cake and helps in creating a perfect texture.
• Instant espresso powder – Introduces depth to the flavor profile; feel free to skip for a milder taste.
• Large eggs (6) – Separate into yolks and whites; the yolks add richness, while the whipped whites create a fluffy texture.
• European-style salted butter – Provides a luxurious taste; use unsalted if preferred, but adjust salt accordingly.
• Vanilla extract – Adds warmth and enhances the flavors of the cake.
For the Ganache
• Semisweet chocolate (2 oz) – Provides a rich, chocolatey flavor that complements the hazelnuts; choose high-quality for best results.
• Milk chocolate (2 oz) – Adds a touch of sweetness to balance the richness of the semisweet chocolate.
• Nutella (⅓ cup) – Infuses scrumptious, creamy hazelnut goodness into the ganache.
• Heavy whipping cream (1 cup) – Thickens the ganache, making it luscious and perfect for spreading or piping.
• Glucose or light corn syrup (1 tablespoon) – Helps achieve a glossy finish and prevents crystallization for a smooth ganache.
For Decoration (Optional)
• Candied hazelnuts – Elevate the cake's visual appeal and provide a delightful crunch.
This Flourless Hazelnut Cake is sure to be a hit, combining simple ingredients into an irresistible masterpiece.
Step‑by‑Step Instructions for Flourless Hazelnut Cake
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 350 degrees F (175 degrees C). Take a 9-inch round cake pan, generously butter it, and line the bottom with parchment paper. After placing the parchment, give it a light buttering as well. This ensures your Flourless Hazelnut Cake will come out easily once baked.
Step 2: Combine Dry Ingredients
In a mixing bowl, sift together the hazelnut flour, cornstarch, instant espresso powder, and fine sea salt. Whisk the mixture until well combined to ensure even distribution of the cornstarch and salt. Set this bowl aside as you move on to the next steps, knowing that these ingredients will provide structure and depth to your cake.
Step 3: Whip Egg Yolks and Sugar
With a stand mixer and whisk attachment, whip the egg yolks along with 1 cup of granulated sugar on medium-high speed. Continue mixing for about 5 to 6 minutes, or until the mixture thickens and turns a pale yellow color, indicating that you're building a rich base for your Flourless Hazelnut Cake.
Step 4: Melt and Cool the Butter
Microwave the European-style salted butter until it is just barely melted and pourable. Allow it to cool for a moment—this prevents cooking the eggs in the next step. The melted butter will add a luxurious richness to your cake that beautifully complements the hazelnuts.
Step 5: Incorporate Butter and Vanilla
With the mixer running on low, gradually pour the cooled melted butter into the egg yolk mixture, allowing each addition to fully incorporate before adding more. Once the butter is blended in, mix in the vanilla extract, enveloping the batter with warm, inviting flavors that enhance the overall deliciousness of your Flourless Hazelnut Cake.
Step 6: Whip Egg Whites
In a clean bowl, whip the egg whites until they become frothy. As they begin to form bubbles, gradually add the remaining ⅓ cup of granulated sugar. Increase the speed to medium-high and continue whipping until medium peaks form, signaling that your egg whites are ready to provide the lift needed for a light and airy cake.
Step 7: Fold in Egg Whites and Flour
Gently fold half of the whipped egg whites into the egg yolk mixture using a spatula. Once mixed, fold in half of your sifted hazelnut flour. Repeat the process with the remaining egg whites and then the last of the hazelnut flour, being careful not to overmix. This delicate folding technique helps maintain the airy texture of your Flourless Hazelnut Cake.
Step 8: Bake the Cake
Pour the smooth batter into your prepared cake pan, spreading it evenly. Bake in your preheated oven for approximately 40 minutes, or until the top feels set and the edges turn a light golden brown. A toothpick inserted into the center should come out clean, signaling that your cake is perfectly baked and ready for cooling.
Step 9: Cool the Cake
Once baked, remove the Flourless Hazelnut Cake from the oven and allow it to cool on a wire rack for about 10 minutes. Carefully invert the pan to release the cake, peeling away the parchment paper. Let the cake cool completely on the rack as it finishes setting before glazing it with luscious ganache.
Step 10: Prepare the Ganache
In a heat-proof bowl, combine the finely chopped semisweet and milk chocolate with Nutella. In a saucepan, heat the cream and glucose or light corn syrup until steaming—do not boil. Pour the hot cream over the chocolate mixture, letting it sit for 30 seconds before whisking until you achieve a smooth and glossy ganache, perfect for topping the cake.
Step 11: Chill the Ganache
Place the ganache in the refrigerator for 4 to 6 hours or overnight, allowing it to cool completely and thicken. Once chilled, take it out and whip it until lightened in color and fluffy, enhancing the texture and flavor for spreading or piping onto your Flourless Hazelnut Cake.
Step 12: Decorate and Serve
Spread or pipe the whipped ganache generously over the cooled cake, creating a beautiful finish. If desired, top with candied hazelnuts for an extra crunch and elegance. Your Flourless Hazelnut Cake is now ready to impress—serve immediately or refrigerate until your guests are ready to indulge in its delightful richness.
How to Store and Freeze Flourless Hazelnut Cake
Room Temperature: After the cake has cooled completely, store it at room temperature in an airtight container for up to 3 days. This keeps the cake moist and flavorful.
Fridge: For longer freshness, refrigerate the cake in an airtight container. It will stay delicious for up to 5 days. Just remember to let it come to room temperature before serving for the best taste.
Freezer: To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then cover with aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge before serving.
Reheating: If desired, reheat individual slices in the microwave for about 10-15 seconds. This brings back the delightful texture of your Flourless Hazelnut Cake, making it feel freshly baked!
Make Ahead Options
These Flourless Hazelnut Cakes are ideal for meal prep, allowing you to enjoy homemade dessert without the last-minute rush! You can prepare the cake itself up to 24 hours in advance. Simply bake it, let it cool completely, and then cover it tightly with plastic wrap to maintain its moisture and texture. The ganache can also be made ahead—refrigerate it for about 4 to 6 hours or overnight, and remember to whip it again before use to achieve that fluffy, spreadable consistency. When you’re ready to serve, simply top the cake with the whipped ganache and optional candied hazelnuts, ensuring it tastes just as exquisite as when freshly made!
Flourless Hazelnut Cake Variations
Feel free to let your creativity shine as you explore these delightful twists for your cake!
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Dairy-Free: Substitute the butter with coconut oil or a dairy-free butter alternative for a tasty vegan spin. This will lend a subtle coconut flavor while keeping it rich.
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Nut-Free: Swap hazelnut flour with almond flour for a different nutty flavor or try oat flour for a total nut-free tweak. The texture will change slightly, but it remains delicious.
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Flavor Boost: Incorporate orange zest or almond extract for a fragrant complement to the hazelnuts. Just a teaspoon can elevate the overall flavor profile beautifully.
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Sweetness Levels: If you prefer a less sweet option, reduce the sugar by a third without sacrificing texture. This creates a moresophisticated cake that lets the hazelnuts shine through.
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Chocolate Variance: Experiment with dark chocolate or even white chocolate for the ganache. Each type brings its own depth, creating a unique dessert every time!
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Textural Twist: Add a layer of crushed hazelnuts in between the cake layers or sprinkle chopped ones on top for an added crunch. This enhances the overall experience with delightful contrasts.
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Spice it Up: Introduce ground cinnamon, or a touch of cayenne pepper for a hint of warmth. This unexpected twist can open up a whole new dimension of flavor.
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Fruity Fusion: Layer fresh raspberries or strawberries over the cake before drizzling the ganache. The tartness beautifully complements the richness and adds a bright, summery finish.
Your Flourless Hazelnut Cake can become even more personal and special with these variations!
What to Serve with Flourless Hazelnut Cake
Treat yourself to a complete dining experience, pairing this rich cake with delightful accompaniments that elevate every bite.
- Fresh Berries: The burst of tartness from strawberries or raspberries beautifully contrasts the rich chocolate and hazelnut flavors.
- Whipped Cream: Light and airy, homemade whipped cream adds a creamy contrast, enhancing the cake's nutty sweetness. A dollop on each slice creates a pleasing visual and textural balance.
- Espresso or Coffee: Java’s bold, bitter notes harmonize perfectly with the cake, enhancing the chocolate and nut flavors while giving you a delightful energy boost.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts into the cake's ganache, creating a luscious, indulgent pairing that feels both comforting and sophisticated.
- Chocolate Ganache Drizzle: For true chocolate lovers, drizzle extra ganache over each slice for an intensely rich experience that ensures every bite is a decadent delight.
- Nutty Granola: A sprinkle of crunchy nutty granola adds texture, complementing the cake's flavors while creating a delightful contrast in each tasty morsel.
- Candied Citrus Peel: These sweet, tangy bursts awaken the palate and add a surprising depth of flavor, making your dessert even more memorable.
- Chardonnay or Port: A glass of chilled Chardonnay or a rich Port wine can outshine typical dessert wines, perfectly complimenting the cake's indulgent flavors.
- Hazelnut Coffee: Complete the experience with a cup of nutty, aromatic hazelnut coffee to echo the cake's star ingredient, uniting this heavenly dessert with your drink seamlessly.
Expert Tips for Flourless Hazelnut Cake
Proper Folding Technique: Gently fold ingredients to keep the batter light and airy. Overmixing will lead to a dense cake instead of the desired fluffy texture.
Egg Separation Matters: Ensure no yolk gets into the egg whites when separating them. Any fat can prevent the whites from whipping properly, affecting the cake's rise.
Optimal Baking Time: Keep an eye on the baking process; the cake could dry out if left too long. The top should be firm, and a toothpick should come out clean when it's perfect.
Cooling is Key: Allow the cake to cool completely before adding ganache. Adding it too soon may cause it to melt, making a mess instead of a beautiful glaze.
Quality Ingredients: Use high-quality chocolate and hazelnut flour for the best flavor. These will enhance your Flourless Hazelnut Cake, making it a truly indulgent treat.
Decoration Choices: Experiment with different toppings, such as fresh berries or a dusting of cocoa powder, for a personal touch that adds visual appeal.
Flourless Hazelnut Cake Recipe FAQs
What type of hazelnut flour should I use?
It's best to use finely ground hazelnut flour for this recipe, as it provides a smooth texture and richer flavor. You can either buy it pre-made or make your own by grinding roasted hazelnuts in a food processor until fine, being careful not to create hazelnut butter.
How should I store the cake after baking?
Once your Flourless Hazelnut Cake has cooled completely, store it at room temperature in an airtight container for up to 3 days. If you'd like it to last longer, refrigerate it, and it will stay fresh for up to 5 days—just let it come to room temperature before serving to restore its texture.
Can I freeze the Flourless Hazelnut Cake?
Absolutely! To freeze, wrap the whole cake or individual slices tightly in plastic wrap, and then cover with aluminum foil. This keeps it protected from freezer burn. You can freeze it for up to 2 months. When you’re ready to enjoy, simply thaw in the fridge overnight before serving.
What if my cake turned out dense?
If your cake is dense, it may be due to overmixing the batter, especially when folding in the egg whites and hazelnut flour. For a light and fluffy cake, gently fold the ingredients until just combined. Additionally, ensure you whip the egg whites to medium peaks for added lift.
Is this cake safe for those with nut allergies?
Unfortunately, this recipe is not suitable for those with nut allergies, as it contains hazelnut flour as a primary ingredient. If you’re seeking a nut-free option, I recommend exploring alternative gluten-free flours like almond flour or oat flour, keeping in mind this will significantly alter the flavor and texture.
How do I check if my cake is done baking?
To determine if your cake is fully baked, insert a toothpick into the center. If it comes out clean (or with just a few moist crumbs), your cake is done! If it has batter sticking to it, give it a few more minutes in the oven while keeping a close eye to avoid drying it out.
Decadent Flourless Hazelnut Cake That's Irresistibly Rich
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan with butter and parchment paper.
- Sift and whisk together hazelnut flour, cornstarch, espresso powder, and salt in a bowl.
- In a stand mixer, whip egg yolks and granulated sugar until thick and pale yellow for 5-6 minutes.
- Melt butter in the microwave, let cool slightly, then mix into egg yolk mixture with vanilla.
- Whip egg whites in a clean bowl, gradually adding remaining sugar until medium peaks form.
- Gently fold half the whipped egg whites into the yolk mixture, then half the hazelnut flour; repeat with remaining ingredients.
- Pour batter into prepared pan, bake for 40 minutes or until set and golden brown.
- Cool the cake on a wire rack for 10 minutes, then invert to remove from the pan.
- For ganache, combine chopped chocolates and Nutella in a bowl; heat cream and glucose until steaming and pour over chocolate, whisking until smooth.
- Chill ganache for 4-6 hours, then whip until light and fluffy before spreading on the cooled cake.
- Decorate cake with ganache and optional candied hazelnuts before serving.
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