Flourless Chocolate Hazelnut Espresso Cake
Rich and fudgy gluten-free flourless chocolate cake (made with hazelnut meal!) with a hint of espresso and a crackling crispy top!
It took me a while to get the proportions of this cake just right but in the end, all the trouble was totally worth it. Straight from the oven, this flourless chocolate espresso cake is light as air and intensely chocolaty with a hint of coffee flavor. That said, this cake has a whole new identity if you serve it chilled. When the cake is cold and the chocolate solidifies it takes on a fudgy truffle-like flavor and consistency. I like to serve and eat this cake both ways, room temperature or chilled. Regardless I always serve it with a shot of espresso on the side!
Hazelnut flour can be hard to find (and expensive!) feel free to substitute almond flour instead.
Flourless Chocolate Hazelnut Espresso Cake Step by Step→
Fold the hazelnut/egg mixture into the melted chocolate/butter mixture.
Whip the egg whites to stiff glossy peaks!
Bake until puffed slightly and set along edges but still slightly wobbly in center, 35 to 40 minutes.
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Flourless Chocolate Hazelnut Espresso Cake
Ingredients
- 8 oz dark chocolate - coarsely chopped
- 8 tbsp butter - plus extra for buttering the pan
- 6 tbsp espresso - or 2 tbsp espresso powder steeped with 1/4c boiling water
- 1 tsp vanilla extract
- 1 c hazelnut meal - almond meal works too
- 1 tsp salt
- 1 c sugar - divided
- 4 eggs - separated
Instructions
- Preheat your oven to 350 F. Butter a 9-inch springform pan then place it on top of a baking tray.
- Place the chocolate into a medium sized mixing bowl. Melt the butter, vanilla and espresso in a saucepan over medium-low heat. As soon as the the mixture starts to simmer, pour it over the chocolate. Let sit for 1-2 minutes then stir with a whisk until is smooth.
- In a separate large mixing bowl whisk together the egg yolks and 1/2c sugar. Whisk until the mixture becomes thick and pale then fold in the hazelnut meal and salt followed by the melted chocolate mixture.
- In a stand mixer (or hand held mixer) beat the egg whites and remaining 1/2c of sugar on high until glossy stiff peaks form about 5 minutes. Gently fold the whipped egg whites into the chocolate-hazelnut mixture with a rubber spatula. Transfer the batter to the prepared pan and bake until puffed slightly and set along edges but still slightly wobbly in center, 35 to 40 minutes.
- Let cool completely then slide a paring knife along the sides of the cake pan to release any bits that may be stuck then release the sides. Slice and serve with warm espresso!
Notes
Made this with only 3 eggs as I had ran out, and it came out really nice. I would lower the sugar content next time, a recurrent problem with American recipes that tend to produce overly sweet cakes. Other than that, it’s perfect!
Hi Leigh, thanks for sharing this cake – it looks amazing. Do you think olive oil might work instead of the butter? Thank you!
Hi Jo, I haven’t tested this recipe it with olive oil but I think it should work. If you try it let us know how it goes!
i wonder if we could substitute butter with something non-dairy, coconut oil for example?
try a plant based butter like Miyoko’s!
Absolutely delicious! We’ll be making this again 💗
Thank you Therese! I’m so glad you enjoyed this recipe!
Really really loved it
I’m so glad to hear that, thank you Jacqueline!
This is definitely one of the best chocolate cake recipes I’ve ever made. So delicious, light and fluffy! This will be my new standard chocolate cake recipe! 😊
Hi Marianne! I’m so glad you enjoyed this cake! Thank you for your feedback. xo