About the Recipe
If you're a chocolate lover, this cake is about to become your new obsession. Rich, dense, and intensely chocolatey, this flourless chocolate hazelnut cake is what I like to call the love child of a decadent chocolate truffle and a Nutella dream—minus the spread. Made with ground hazelnuts instead of flour, it's naturally gluten-free and full of that deep, nutty flavor that plays so well with dark chocolate. It's the kind of dessert that feels both indulgent and elegant, and it slices like a dream.
This cake reminds me of everything I love about my Chocolate Mousse, my silky Chocolate Mousse Tart, and those irresistible Chocolate Hazelnut Macarons I shared a while back. Each one plays with the same rich flavors and creamy textures in their own way, but this cake might just be the boldest of the bunch. Topped with a velvety chocolate buttercream (because more chocolate is always a good idea), it becomes a show-stopping centerpiece for any celebration—or let’s be honest, just a cozy night in.
Whether you're baking for guests or simply treating yourself, this cake delivers comfort and wow-factor in every bite. I hope you love it as much as I do.
Naturally Gluten-Free – Made with hazelnut flour instead of wheat, this cake is perfect for anyone avoiding gluten without compromising on texture or flavor.
Rich & Fudgy – The cake has the indulgent texture of a chocolate truffle—dense, moist, and deeply satisfying.
Nutella Vibes, But Better – The combo of dark chocolate and hazelnuts gives a grown-up twist to a nostalgic flavor.
Make-Ahead Friendly – This cake actually tastes even better the next day as the flavors deepen and the texture sets.
Elegant Yet Easy – No fancy layers or techniques required—just simple ingredients, a bit of mixing, and a lot of delicious payoff.
What You'll Love
Can I use almond flour instead of hazelnut flour? Yes! The texture will remain similar, but you’ll lose the hazelnut flavor. If you do swap it, consider adding a touch of almond extract to complement the chocolate.
How do I know when the cake is done baking? The edges should look set and pull slightly from the sides, while the center might still have a slight jiggle. A toothpick should come out with moist crumbs (not batter). Don’t overbake!
Can I make this ahead of time? Absolutely. It’s even better the next day. Just store it covered in the fridge and let it come to room temp before serving for the best texture.
Do I need to frost it? Not at all—it's delicious on its own or with a dusting of cocoa powder or a dollop of whipped cream. But the chocolate buttercream really takes it over the top.
Can I freeze this cake? Yes! Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw in the fridge overnight and frost fresh before serving.
Frequently asked Questions
Ingredints Explained
Ingredients
Cake:
200g granulated sugar (1 cup)
115g unsalted butter (1/2 cup)
6 large eggs, separated
150g hazelnut flour (1 1/2 cups)
1/4 tsp salt
140g dark chocolate, roughly chopped (5 oz)
480ml heavy cream (2 cups)
Frosting:
360g icing sugar (3 cups)
170g butter, softened (3/4 cup)
115g dark chocolate, melted (4 oz)
30–45ml whipping cream (2–3 tablespoons)
1 tsp vanilla extract
Pinch of salt
1-2 tablespoons Dark Cocoa Powder (optional)
Preparation
What could be better than a dense chocolate cake? How about the fact that this cake does not require a lot of ingredients and is simple and straight forward to make? Win win!
Start off by mixing the butter and sugar together in a large bowl. Use a hand mixer and mix until you have a smooth texture. Next add in the 6 egg yolks.
Keep mixing for about 10 minutes until the mixture has frothed and you achieve a light yellow creamy texture.
Next, roughly chop your chocolate and place into a microwaveable bowl. Microwave at 15 second intervals making sure to stir after each round. Continue until your chocolate has melted.
To your butter mixture add in the heavy cream, hazelnut meal and melted chocolate. Mix until well combined.
In a separate bowl, mix the egg whites until they form stiff peaks. With a rubber spatula, carefully fold the egg whites and salt into the chocolate-hazelnut mixture. Keep folding them in until everything is well incorporated.
Preheat your oven to 350F and prepare your cake mold.
I prefer using a spring form for this cake, as I find it easier to remove.
Lightly grease your mold with a bit of butter and sprinkle in a very light dusting of flour to make it non-stick.
Pour your cake batter into the mold.
When the oven is ready, place the cake onto the center rack and bake for 30-35 minutes (or until a toothpick inserted into the center comes out clean).
Let the cake cool completely before frosting it. This cake is also wonderful with a bit of whipped cream and berries. But if you like it extra chocolaty this chocolate buttercream frosting is the way to go!
While the cake cools, you can prepare the frosting.
Make sure your butter is soft (not melted). Use a hand mixer to beat the butter until it is soft and creamy. Add in the melted chocolate, vanilla, whipping cream and salt. Mix until well incorporated. Next add in the icing sugar 1 cup at a time until you achieve a smooth texture. If you think it is too thick, add a little bit more cream (1/2 tablespoon at a time) until you get the consistency that feels right. It should be thick and smooth, perfect for spreading.
If you want to have different shades of chocolate, prepare the frosting without the chocolate. Once you have a creamy texture, split the frosting into separate bowls and add differing amounts of the chocolate to each bowl. You can also add in some a tablespoon or two of cocoa powder if you want to add more chocolate.
Use various piping tips to decorate the top.