Flourless Chocolate Hazelnut Cake

Even if you’re not gluten-free, you’ll love the rich, chocolatey flavor of this Flourless Chocolate Hazelnut Torte. Serve with fresh whipped cream! 

Ready for Christmas yet? I’ll admit, even though it’s only three days away, I’m not exactly prepped for the big day. I still have a couple of gifts to buy and wrap and I’m still not 100% sure of my Christmas dinner menu. What can I say, it’s been a crazy year, right? (If there’s one upside to the Covid-19 pandemic, it’s the fact that we can all point to it as an excuse for just about anything…including not being ready for Christmas. At least that’s the story I’m sticking to.)

Even in the midst of this surreal year, I’m fortunate that my family’s Christmas won’t look too much different from our norm. We’ll celebrate Mass the afternoon of Christmas Eve, where I’ll be singing soprano in the choir (in the parking lot because #socialdistancing). Then we’ll go out to dinner at our favorite seafood restaurant, come home, and snuggle by a fire watching A Muppet Christmas Carol. Singing Muppets never get old.

However you’re celebrating the holidays this year, it’s entirely possible you’ll be eating with folks with food restrictions. (Or perhaps you have some yourself.) Among my own family and friends, I can count dozens of people who don’t eat one thing or another–and the most common no-no seems to be gluten. Fortunately, for those living the GF life, there are plenty of tasty ways to get around gluten, even when it comes to my favorite course of the holiday meal: dessert.

I made this gluten-free flourless chocolate hazelnut cake back at Thanksgiving for my GF sister-in-law–and, who am I kidding, for myself because it’s DELISH. It was definitely a hit among all the eaters gathered at my husband’s family’s holiday dinner. With 12 ounces of bittersweet chocolate, it’s super dense and rich, meaning a little bit goes a long way. I also love that it’s flavored with liqueur (chocolate liqueur or hazelnut, like Frangelico, does the job). Fresh whipped cream on the side is optional, but I’d say more or less necessary, as its fluffiness helps cut the cake’s rich texture.


Regardless of your food allergy or sensitivity status, this dessert is sure to please. Hazelnuts are, in my opinion, a totally underrated nut with plenty of fiber, magnesium, and vitamin B-6, plus a little iron. (And, yeah, ok, quite a bit of fat…but at least it’s mostly the healthy monounsaturated kind!) Besides, they’re always an excellent flavor match with chocolate. Check out their full nutrition facts here.

Wishing you a very merry Christmas filled with delicious food! Tell me if you make this Flourless Chocolate Hazelnut Cake as a last-minute dessert!

Flourless Chocolate Hazelnut Cake

This gluten-free dessert is nutty, chocolatey, and super rich! Serve with fresh whipped cream.

Ingredients

  • 12 oz. 60% cacao bittersweet chocolate, chopped or chocolate chips
  • 3/4 c. butter, cut into chunks
  • 6 large eggs
  • 1 c. packed light brown sugar
  • 1/2 c. hazelnut or chocolate liqueur
  • 1 c. hazelnuts, ground in the food processor
  • 1 tsp. kosher salt
  • Optional: Fresh whipped cream, for topping

Instructions

  • Preheat to 350°F. Spray a 9-inch-diameter springform pan with cooking spray, then line bottom with a parchment paper round. Wrap the outside of pan tightly with 2 layers of heavy-duty foil.
  • Combine chocolate and butter in a medium metal bowl or double boiler. Bring a small saucepan of water to a simmer and place the bowl on top. Whisk until the mixture is melted. Set aside.
  • In a large bowl, whisk together eggs, brown sugar, chocolate or hazelnut liqueur. Whisk in the chocolate mixture until smooth, then stir in ground hazelnuts and salt.
  • Pour the batter into the prepared springform pan. Fill a roasting pan halfway with boiling water and carefully place the pan in the center (so that water reaches about halfway up the sides of the springform pan). Tent the top of the springform pan loosely with foil and bake about 90 minutes. The top will still look shiny but should be dry to the touch.
  • Remove the springform pan from the roasting pan and cool. Refrigerate about 3 hours before serving, then enjoy with fresh whipped cream!

Notes

Adapted from Epicurious.

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