Flourless Chocolate Hazelnut Cake

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This rich chocolate cake is so delicious and very impressive! Whenever we bring it out at a party, it gathers a crowd in seconds! The best part, the prep time is about fifteen minutes, and it is perfect for serving the next day! We adapted a recipe from King Arthur to combine one of our favorite pairings: chocolate and toasted hazelnuts. We hope you enjoy this decadent treat!

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Preheat the oven to 350℉

Prepare a 9" round baking pan. Spray with non-stick cooking spray, then line with parchment paper and spray the bottom again. I use my favorite Caraway Bakeware!

Ingredients

Cake

1/2 cup dark chocolate chips or chunks

1/2 cup semi-sweet chocolate chips

8 tablespoons unsalted butter

3/4 cup fine sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

3 eggs, room temperature

1/2 cup 100% Dutch-process cocoa (unsweetened powder)

Ganache

1/2 cup dark chocolate chips or chunks

1/2 cup semi-sweet chocolate chips

1/2 cup heavy cream

1/2 cup chopped hazelnuts, toasted

Steps

Cake

1. Add the butter into a small sauce pan and turn the heat to medium/low. Once the butter begins to melt, add in the dark and semi-sweet chocolate chips. Frequently stir with a spatula or spoon until the chocolate is fully melted. Use a spatula to transfer into a medium mixing bowl.

2. Add into the mixing bowl the sugar, salt, and vanilla. Mix to combine.

3. Add the eggs and whisk to combine.

4. Add in the cocoa powder and mix to combine.

5. Use a spatula to transfer the batter into the prepared cake pan.

6. Bake for 22 minutes at 350℉.

7. Once the cake has been removed from the oven, allow it to cool for 5-10 minutes in the pan. Use a silicone spreader or butter knife to loosen the edges of the cake. Place a serving plate facedown on top of the cake and carefully flip it over. The bottom of the cake will now be face up. Carefully remove the parchment paper. Allow the cake to cool for an hour before adding the ganache.

Ganache

1. Add the hazelnuts into a dry fry pan. Dry roast for 3-4 minutes over medium-low to medium heat. Stir occasionally. You will begin to smell the aroma of the hazelnuts, and they will begin to have a golden color. Remove from the heat and set aside to cool.

2. Add the heavy cream into a small sauce pan. Turn the heat to medium-low, and whisk occasionally until the cream begins to show small bubbles along the edge of the pan. Turn off the heat.

3. Add the dark and semi-sweet chocolate chips to the heated cream. Whisk until the chocolate has fully melted. The ganache will be smooth and shiny.

4. Gently pour the ganache over the cooled cake. Use a large spoon to spread the ganache to the edges of the cake, allowing it to drip down the sides. Sprinkle with toasted hazelnuts.

We love to serve our cake with a generous dollop of whipped cream!

*Allow the ganache to set before serving or storing. I prefer to make the cake at least 8 hours before serving, but it will be delicious as soon as the ganache has set. You may gently wrap the cake in plastic wrap as long as the ganache is set.