Flourless cake
This flourless cake features a rich combination of dark chocolate and nutty hazelnuts, creating a decadent gluten-free dessert. Easy to prepare, it's perfect for special occasions or everyday indulgence.
Cook time 60 min
Prep time 20 min
Ingredients:
1 cup dark chocolate1/2 cup butter
6 eggs
2/3 cup sugar
2 cups hazelnuts
Indulge in a rich and delectable flourless cake - the perfect solution for a gluten-free dessert craving. This sumptuous cake combines the nutty flavor of hazelnuts with the richness of dark chocolate to create an irresistible treat. Whether you're baking for a special occasion or simply want to enjoy a delightful homemade dessert, this flourless cake is sure to impress.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper to prevent sticking.
Combine the dark chocolate and butter in a heatproof bowl. Melt them together using a double boiler method (place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water) or by microwaving in 30-second intervals, stirring well after each interval until smooth. Set aside to cool slightly.
Separate the egg whites from the yolks. Place the egg whites in a large mixing bowl and the yolks in a separate medium bowl.
Add the sugar to the bowl with the egg yolks. Beat together until the mixture becomes pale and creamy, about 2–3 minutes.
Slowly add the melted chocolate and butter mixture to the egg yolk and sugar mixture, beating continuously until fully combined.
Finely grind the hazelnuts in a food processor. Be sure to pulse the nuts to avoid turning them into a paste.
Gently fold the ground hazelnuts into the chocolate mixture until just incorporated.
Clean the beaters and in a large mixing bowl, beat the egg whites until stiff peaks form.
Carefully fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites until no white streaks remain. Be careful not to deflate the mixture.
Pour the batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for about 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove the springform ring and transfer the cake to a serving plate.
Optionally, dust the top with powdered sugar or serve with whipped cream for an elegant touch.
This flourless cake is an exquisite blend of rich chocolate, nutty hazelnuts, making it the perfect dessert for any occasion. By following these tips, you'll achieve a gloriously moist and flavorful cake that delights with every bite. Enjoy your homemade creation and the admiring smiles it brings to your table!
Flourless cake FAQ:
Bake the flourless cake in a preheated oven at 350°F (175°C) for about 40–45 minutes. It's done when a toothpick inserted into the center comes out clean.
Store the flourless cake in an airtight container in the refrigerator. It can last up to one week. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap.
Yes, you can substitute hazelnuts with almonds, walnuts, or pecans. Just ensure they are finely ground to maintain the cake's texture.
Use dark chocolate with at least 60% cocoa content for the best flavor. Adjust sweetness accordingly if you use different chocolate types.
The cake is done when it has set around the edges but may still have a slight jiggle in the center. A toothpick inserted should come out clean or with a few moist crumbs.
Cooking Tips:
- Ensure the hazelnuts are finely ground to create a smooth texture in your cake batter.
- For an even richer flavor, opt for high-quality dark chocolate.
- Allow the cake to cool completely before slicing to maintain its structure.
- Top the cake with whipped cream or a dusting of powdered sugar for an extra layer of sweetness.
Nutrition Facts
10 ServingsCalories 330kcal
Protein 9g
Carbohydrates 27g
Fiber 4.86g
Sugar 20g
Fat 36g
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