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Flourless Chocolate and Hazelnut Cake

yield: 1 (9-inch) cake
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Special Equipment

  • a 9-inch springform pan

Ingredients

For the Flourless Chocolate and Hazelnut Cake

  • 1 pound semisweet chocolate, finely chopped
  • 1 cup (2 sticks) unsalted butter
  • 1/3 cup Frangelico hazelnut liqueur
  • 1 teaspoon vanilla extract
  • 7 large eggs, at room temperature (see baker's notes)
  • 1 cup granulated sugar

For the Chocolate and Hazelnut Whipped Cream

    (makes about 2 cups, enough for one 9-inch cake)

    • 1 1/3 cups heavy whipping cream, cold
    • 3 tablespoons granulated sugar
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 2 tablespoons Frangelico hazelnut liqueur
    • 1/3 cup chopped hazelnuts

    Instructions

    For the Flourless Chocolate and Hazelnut Cake

    • Preheat the oven to 350 (F) and spray the sides and bottom of your springform pan liberally with cooking spray.
    • In a double boiler (or, a glass bowl resting on top of a pan with boiling water), combine 1 pound semisweet chocolate, 1 cup (2 sticks) unsalted butter, 1/3 cup Frangelico, and 1 teaspoon vanilla extract. Use a rubber spatula to constantly stir the mixture until melted and smooth. Once the mixture is smooth, remove from heat and cool to lukewarm.
    • In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 7 large eggs and 1 cup granulated sugar. Whisk on medium-high speed for 10 minutes, or until thick and pale and the mixture has doubled in volume.
    • Use a rubber spatula to fold 1/3 of egg mixture into the lukewarm chocolate mixture, before folding the remaining egg mixture into the chocolate mixture.
    • Transfer the batter into a springform pan, using a rubber spatula to smooth the top. Bake for 55 minutes, or until a skewer inserted into the center of the cake comes out with only a few moist crumbs attached. Once the cake is finished baking, allow to cool on a wire rack, using an offset spatula to run around the pan's sides (to loosen the cake) immediately after removing from the oven.

    For the Chocolate and Hazelnut Whipped Cream

    • Once the cake has cooled and you're ready to serve, make the whipped cream. In the bowl of a freestanding electric mixer with a whisk attachment, combine 1 1/3 cups heavy whipping cream, 3 tablespoons granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and 2 tablespoons Frangelico. Whisk until the cream starts to create soft peaks.
    • Spoon over the flourless cake, garnishing with 1/3 cup chopped hazelnuts, and serve immediately.