Description
This Flourless Hazelnut Cake is a rich and moist dessert made entirely without flour, relying on ground hazelnuts for texture and flavor. Perfectly complemented by a dusting of icing sugar, chocolate whipped cream, and fresh berries, this cake is an elegant gluten-free treat suitable for gatherings and special occasions.
Ingredients
Cake
- 80 g unsalted butter – melted and cooled
- 255 g hazelnuts – roasted and skins removed
- 160 g caster/superfine sugar
- 4 large eggs – separated, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp baking powder
Chocolate Whipped Cream
- 250 ml (1 cup) heavy whipping/thickened cream – cold
- 1 1/2 tbsp Dutch processed cocoa powder
- 2 tbsp icing/powdered sugar – sifted if necessary
- 1 tsp vanilla extract
To Serve
- Dusting of icing/powdered sugar
- Fresh raspberries or strawberries
Instructions
- Preheat and Prepare Tin: Preheat your oven to 170 degrees C (340 F). Prepare an 8-inch (20 cm) springform tin by greasing and lining the base and sides with baking paper.
- Melt Butter: Melt the butter and allow it to cool slightly to ensure it doesn’t cook the eggs when added later.
- Process Hazelnuts and Sugar: In a small food processor, add the caster sugar and roasted, skinless hazelnuts. Blend until finely ground, stirring occasionally to ensure even grinding.
- Mix Dry Ingredients: Transfer the hazelnut and sugar mix into a large bowl. Add sea salt and baking powder, stirring thoroughly to combine all dry ingredients.
- Add Wet Ingredients: Into the same bowl, add the egg yolks, cooled melted butter, and vanilla extract. Mix well to form a thick batter.
- Beat Egg Whites: In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold half of the beaten egg whites into the hazelnut mixture to lighten it, then fold in the remaining half carefully to maintain airiness.
- Bake the Cake: Pour the batter into the prepared tin. Bake for 35 minutes, then loosely cover the tin with foil to prevent over-browning and bake for an additional 10-12 minutes, or until a skewer inserted comes out clean. Baking time will total about 45 minutes. Remove the foil once baking is complete.
- Cool the Cake: Let the cake cool in the tin for 10 minutes, then carefully remove the sides of the springform tin. Allow the cake to cool completely on the base before removing it to serve.
- Make Chocolate Whipped Cream: In a large bowl, combine the cold heavy cream, cocoa powder, icing sugar, and vanilla extract. Beat with hand beaters until soft peaks form.
- Serve: Dust the cake with icing sugar and serve alongside the chocolate whipped cream and fresh raspberries or strawberries for a beautiful presentation and flavor balance.
Notes
- Roasting and removing skins from hazelnuts intensifies their flavor and ensures a smoother texture in the cake.
- Using room temperature eggs helps them incorporate better into the batter.
- Cold heavy cream whips better and yields a fluffier chocolate whipped cream.
- Dutch processed cocoa powder provides a richer chocolate flavor with less acidity compared to natural cocoa powder.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
