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    Category Home » Recipes » Flourless Chocolate Hazelnut Espresso Cake

    Flourless Chocolate Hazelnut Espresso Cake

    Published: Dec 13, 2019 · Modified: Feb 14, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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→

    • egg yolks and hazelnut flour in a bowl
    • melted chocolate and butter

    Fold the hazelnut/egg mixture into the melted chocolate/butter mixture.

    • egg whites whipped to stiff peaks
    • egg whites and chocolate being folded together

    Whip the egg whites to stiff glossy peaks!

    • Flourless Chocolate  Hazelnut Espresso Cake in a spring form pan
    • Flourless Chocolate  Hazelnut Espresso Cake just baked

    Bake until puffed slightly and set along edges but still slightly wobbly in center, 35 to 40 minutes. 

    Check out more great recipes!

    • French Press Cold Brew
    • Gluten-Free Apple Crisp
    • Salted Dark Chocolate Banana Bread
    • Toasted Coconut Chocolate Chip Blondies
    • Gluten-Free Olive Oil Cake
    • Warm Date Cake with Bourbon Caramel
    Flourless Chocolate Hazelnut Espresso Cake

    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!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 8 people
    Author: Leigh Anderson

    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 ¼c 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 ½c 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 ½c 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

    Hazelnut flour can be hard to find (and expensive!) feel free to substitute almond flour instead.
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

    Flourless Chocolate  Hazelnut Espresso Cake in a plate
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    Reader Interactions

    Comments

    1. Sırma

      February 15, 2022 at 1:07 am

      i wonder if we could substitute butter with something non-dairy, coconut oil for example?

      Reply
      • Leigh

        February 15, 2022 at 9:56 am

        try a plant based butter like Miyoko’s!

        Reply
    2. Therese

      October 23, 2021 at 6:03 pm

      5 stars
      Absolutely delicious! We’ll be making this again 💗

      Reply
      • Leigh Hyatt Anderson

        October 27, 2021 at 1:22 pm

        Thank you Therese! I’m so glad you enjoyed this recipe!

        Reply
    3. Jacqueline

      May 23, 2021 at 6:18 am

      Really really loved it

      Reply
      • Leigh Hyatt Anderson

        May 27, 2021 at 7:29 pm

        I’m so glad to hear that, thank you Jacqueline!

        Reply
    4. Marianne

      March 07, 2021 at 7:57 am

      5 stars
      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! 😊

      Reply
      • Leigh Hyatt Anderson

        March 08, 2021 at 10:08 am

        Hi Marianne! I’m so glad you enjoyed this cake! Thank you for your feedback. xo

        Reply

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