Name: Flourless Hazelnut Cake with Chocolate Whipped Cream and Fresh Berries Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 10 min
Cuisine: European
Ingredients: 80 g unsalted butter – melted and cooled; 255 g hazelnuts – roasted and skins removed; 160 g caster/superfine sugar; 4 large eggs – separated, at room temperature; 1 tsp vanilla extract; 1/4 tsp sea salt; 1/2 tsp baking powder; 250 ml (1 cup) heavy whipping/thickened cream – cold; 1 1/2 tbsp Dutch processed cocoa powder; 2 tbsp icing/powdered sugar – sifted if necessary; 1 tsp vanilla extract; dusting of icing/powdered sugar; fresh raspberries or strawberries

Jump to Recipe· 4.1 from 71 reviews

If you have a thing for nutty, rich desserts that feel both indulgent and surprisingly light, then you are going to adore this Flourless Hazelnut Cake with Chocolate Whipped Cream and Fresh Berries Recipe. It effortlessly combines the deep, toasty flavors of roasted hazelnuts into a moist, naturally gluten-free cake, topped with luscious chocolate whipped cream and the bright burst of fresh berries. Whether you’re looking for a show-stopping dessert for guests or a cozy treat to savor with your afternoon coffee, this recipe hits all the right notes of texture, flavor, and simplicity.

Ingredients You’ll Need

The image shows two round baking pans lined with parchment paper, placed on a white marbled surface. The top pan holds an unbaked batter that is light yellow-orange in color with many small bubbles on its smooth surface, filling the pan evenly. The bottom pan contains a fully baked cake with a golden brown, slightly textured and cracked surface that looks soft and moist, also filling the pan evenly. Both pans have dark metal edges, and a white cloth is partly visible on the left side near the bottom pan. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simplicity—the ingredients are straightforward but every single one plays a crucial role in building layers of flavor, richness, and that perfect, tender crumb.

80 g unsalted butter: Melted and cooled to add moisture and a silky texture without weighing the cake down.
255 g hazelnuts: Roasted and skinned, they provide a deep, nutty base that’s central to the cake’s character.
160 g caster sugar: Gives just the right touch of sweetness and also helps with the delicate crumb.
4 large eggs: Separated to create lightness and structure—the whites whipped for airiness, yolks for richness.
1 tsp vanilla extract: A warm note that lifts the flavors without overpowering the hazelnuts.
1/4 tsp sea salt: Enhances all the subtle flavors, balancing sweetness and nuttiness effortlessly.
1/2 tsp baking powder: Helps the cake rise just enough to feel fluffy but remain dense and moist.
250 ml heavy whipping cream: Cold and ready for transformation into a dreamy chocolate whipped cream topping.
1.5 tbsp Dutch processed cocoa powder: Rich, smooth, perfect for that chocolate whipped cream’s depth.
2 tbsp icing sugar: Sweetens the whipped cream lightly and dusts the finished cake for an elegant touch.
Fresh raspberries or strawberries: Adds a fresh, bright contrast to each bite, cutting through the richness wonderfully.

How to Make Flourless Hazelnut Cake with Chocolate Whipped Cream and Fresh Berries Recipe

Step 1: Preparing the Cake Tin and Oven

Start by preheating your oven to 170 degrees Celsius (340 Fahrenheit). Grease an 8-inch springform tin and line the base and sides with baking paper. This step guarantees your hazelnut cake will come out easily after baking without any frustrating sticking.

Step 2: Roasting and Blending Hazelnuts

Take your roasted and peeled hazelnuts and put them in a food processor with the caster sugar. Pulse until you get a finely ground, sandy texture—this mixture forms the core of your cake and gives it that signature nutty flavor and texture. Remember to stir a couple of times to make sure all hazelnuts are evenly processed.

Step 3: Mixing the Batter

Transfer the hazelnut-sugar blend to a large mixing bowl. Stir in sea salt and baking powder to balance sweetness and add a gentle lift. Add in the egg yolks, melted butter that’s cooled down, and vanilla extract. It will come together as a thick, rich batter at this stage.

Step 4: Whisking Egg Whites and Folding

In a clean bowl, beat the egg whites until they form stiff peaks—this is the magic that makes your flourless cake delightfully light. Gently fold half of these into the hazelnut mixture first, then fold in the remaining whites carefully to keep as much air as possible trapped inside for a tender crumb.

Step 5: Baking the Cake

Pour the batter into your springform tin and bake for 35 minutes. Cover the top loosely with foil afterward to prevent overbrowning, then bake an additional 10 to 12 minutes. The cake should pass the skewer test with a skewer coming out clean but still feel moist and tender inside. Total baking time is around 45 minutes but always keep an eye on your oven’s quirks.

Step 6: Cooling and Removing from Tin

Once baked, leave the cake to cool in the tin for 10 minutes. Carefully remove the sides of the springform, and let the cake cool completely on the base. This cooling process lets it set nicely into that perfect moist but stable texture ready for decorating.

Step 7: Making the Chocolate Whipped Cream and Final Touches

For the luscious chocolate whipped cream, combine cold cream, Dutch processed cocoa powder, icing sugar, and vanilla extract in a large bowl. Beat using hand beaters until soft peaks form—this smooth, slightly chocolatey cream will beautifully complement the nutty cake. Finish with a dusting of icing sugar and scatter fresh raspberries or strawberries on top.

How to Serve Flourless Hazelnut Cake with Chocolate Whipped Cream and Fresh Berries Recipe

A single-layer round cake with a golden-brown top is placed on a white plate, dusted evenly with white powdered sugar. On the center of the cake, there are three whole strawberries and two strawberry halves with bright red color and green leafy tops. Around the plate, there is a small white bowl filled with chocolate whipped cream, a white bowl with whole and halved strawberries, a beige textured cloth, and a white plate with a silver spoon, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh berries are the perfect partner for this cake because they add a refreshing tartness and pop of color. A light dusting of icing sugar on top adds an elegant touch, enhancing the cake’s rustic, homemade feel. You can also add a few whole toasted hazelnuts for extra crunch and visual appeal.

Side Dishes

This cake pairs wonderfully with a simple cup of good-quality coffee or a glass of dessert wine like Moscato or Vin Santo to elevate the nutty and chocolate notes. If you want to keep things light, a crisp salad of greens with a citrus dressing can balance the richness beautifully.

Creative Ways to Present

Try serving this Flourless Hazelnut Cake with Chocolate Whipped Cream and Fresh Berries Recipe sliced on pretty dessert plates, each slice topped with a dollop of whipped cream and a few berry clusters. For a festive occasion, you can cut the cake into mini portions and serve them in elegant glass jars garnished with a mint leaf. It’s a crowd-pleaser visually as well as in taste.

Make Ahead and Storage

Storing Leftovers

Once cooled and topped, store any leftover cake in an airtight container in the refrigerator. It will keep fresh for up to 3 days, allowing the chocolate whipped cream and hazelnut cake flavors to meld and develop even further.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze without whipped cream topping; decorate fresh after thawing. The cake itself freezes wonderfully for up to 1 month. Thaw in the refrigerator overnight for best results.

Reheating

Since this Flourless Hazelnut Cake with Chocolate Whipped Cream and Fresh Berries Recipe is best enjoyed cold or at room temperature, reheating is not typically necessary. However, if you prefer it warm, remove the chocolate whipped cream and gently warm a slice in the microwave for 10-15 seconds before reapplying the cream and berries.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! While hazelnuts provide a distinctive flavor, almonds or walnuts can be used as substitutes. Keep in mind the flavor and texture will vary slightly depending on the nut chosen.

Is this cake really gluten-free?

Yes, this cake contains no flour, making it naturally gluten-free. Just ensure your baking powder and other ingredients are certified gluten-free if you have sensitivities.

Can I prepare the cake in advance?

Yes, baking the cake a day ahead is a great idea. Keep it refrigerated and add the chocolate whipped cream and berries just before serving for the freshest taste.

How do I make sure the egg whites peak stiffly?

Use a clean, dry bowl and beaters, and ensure no yolk contaminates the whites. Cold eggs separated at room temperature help achieve perfect stiff peaks.

What if my cake cracks on top?

It’s common for nut cakes to have a slight crack on top and doesn’t affect the taste at all. To prevent excessive cracking, avoid opening the oven during baking and cover with foil toward the end to keep moisture in.

Final Thoughts

This Flourless Hazelnut Cake with Chocolate Whipped Cream and Fresh Berries Recipe is truly one of those recipes that makes you savor every bite. Its rich and nutty cake paired with velvety chocolate cream and fresh fruit creates a balance that’s both indulgent and refreshing. I urge you to give this a try—it’s perfect for celebrations or any day you want to treat yourself and your loved ones to something extra special. Once you make it, I bet it will become a treasured favorite in your dessert repertoire.