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Chocolate Hazelnut Flourless Cake

Enjoy our decadent Chocolate Hazelnut Flourless Cake recipe—a luxurious dessert that combines dark chocolate and hazelnut flavors for an indulgent treat that’s sure to impress. This flourless cake is rich, decadent and incredibly easy to make, making it the perfect dessert for any occasion.

This cake is a luscious blend of quality ingredients that creates heavenly texture and flavor. The combination of butter, dark chocolate bars and hazelnut spread forms the base of the cake, providing a velvety smoothness and intense chocolate hazelnut flavor that melts in your mouth with every bite.

The eggs and sugar are added to the batter to add structure and richness. These ingredients help bind everything together and add a touch of sweetness and a light, airy texture to the cake.

For the topping, whip heavy whipping cream with powdered sugar until soft peaks form, creating a light and creamy frosting that perfectly complements the cake's richness. The cake is then garnished with fresh berries—blackberries, raspberries and blueberries—making it a centerpiece that's as beautiful as it is delicious.

This Chocolate Hazelnut Flourless cake is not only sweet and indulgent, but also easy to make. Impress your guests with this cake at your next gathering. It is sure to be a crowd-pleaser and a favorite for any chocolate lover.  

Prep Time:  25 minutes   |    Cook Time:  15 minutes   |    Total Time:  40 minutes   |    Servings:  18

Ingredients:

  • 1/2 cup  Countryside Creamery  Unsalted Butter, plus additional to coat pan
  • 2 5.29-ounce  Choceur  Dark Chocolate Bars
  • 13 ounces  Berryhill  Hazelnut Spread
  • 8  Goldhen  Large Eggs
  • 1/4 cup  Baker’s Corner  Granulated Sugar
  • 1/2 cup  Friendly Farms  Heavy Whipping Cream
  • 2 cups  Baker’s Corner  Powdered Sugar
  • 18 blackberries
  • 18 raspberries
  • 18 blueberries

Directions:                                   

  1. Preheat oven to 350°. Coat three 6-cup mini bundt pans or three 6-cup standard muffin pans with butter.
  2. In a double boiler, melt the chocolate, hazelnut spread and butter. Stir until smooth. Remove the bowl from heat.
  3. With a hand blender, whisk the eggs until they triple in volume, about 15 minutes. Add the sugar, whisk until combined.
  4. Gently fold 1/3 of the egg mixture into the melted chocolate until well incorporated. Fold the remaining 2/3 egg mixture into the chocolate in two batches.
  5. Pour the batter into the prepared pan. Bake for 12 to 15 minutes, until a toothpick inserted into the center of cake comes out clean. Allow to cool. Invert the pan and gently remove the cakes.
  6. In a medium bowl, combine the heavy cream and powdered sugar. Whisk until smooth. Pour one tablespoon of the cream onto each cake and allow it to drip down the sides of the cake.
  7. Garnish each cake with a blackberry, raspberry and blueberry.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen