Description
A rich and moist Flourless Hazelnut Cake made with roasted hazelnuts, egg whites, and melted butter, topped with chocolate whipped cream and fresh berries. This gluten-free dessert offers an intense nutty flavor and a tender crumb, perfect for special occasions or a decadent treat.
Ingredients
For the Cake
- 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
For the Chocolate Whipped Cream
- 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
For Garnish
- dusting of icing/powdered sugar
- fresh raspberries or strawberries
Instructions
- Preheat and Prepare Tin: Preheat your oven to 170 degrees C (340 F). Grease and line the base and sides of an 8-inch (20 cm) springform tin with baking paper to prevent sticking.
- Melt Butter: Melt the butter and set it aside to cool slightly so it doesn’t cook the eggs later.
- Process Hazelnuts and Sugar: In a small food processor, blend the sugar and roasted, skinned hazelnuts until finely ground. Stir occasionally to ensure even processing.
- Combine Dry Ingredients: Transfer the hazelnut and sugar mixture to a large bowl. Add the sea salt and baking powder, then stir to combine evenly.
- Add Egg Yolks, Butter, and Vanilla: Mix in the egg yolks, cooled melted butter, and vanilla extract. The mixture will be thick and dense.
- Whip Egg Whites and Fold: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold half of the whites into the hazelnut mixture to lighten it, then fold in the remaining whites carefully to maintain airiness.
- Bake Cake: Pour the batter into the prepared tin and bake for 35 minutes. Then, loosely cover the cake with foil to prevent over-browning and bake for another 10-12 minutes or until a skewer inserted comes out clean. The total baking time is approximately 45 minutes.
- Cool Cake: Allow the cake to cool in the tin for 10 minutes, then carefully remove the springform sides. Let the cake cool completely on the base before transferring it.
- Make Chocolate Whipped Cream: In a large bowl, combine the cold heavy cream, cocoa powder, powdered sugar, and vanilla extract. Beat with hand beaters until soft peaks form.
- Serve: Dust the cooled cake with icing sugar, spread or pipe the chocolate whipped cream on top, and garnish with fresh raspberries or strawberries.
Notes
- Roast and remove skins from hazelnuts by rubbing in a clean kitchen towel when slightly cooled from roasting.
- Eggs should be at room temperature to whip the whites properly and blend ingredients smoothly.
- Use cold heavy cream for best results when whipping.
- Use Dutch processed cocoa powder for a rich chocolate flavor in the whipped cream.
- Be careful folding in egg whites to maintain the cake’s light texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
