Gluten Free Hazelnut Chocolate Cake
This Gluten-Free Hazelnut Chocolate Cake is a delicious dessert option for those on gluten-restricted diets. By replacing wheat flour with protein-rich ground hazelnuts, this cake maintains a rich, nutty flavor while being both light and indulgent.
Servings: 6
Calories: 407kcal
Ingredients
- 80 grams finely ground hazelnuts or hazelnut flour
- 3 tablespoons coarsely ground hazelnuts
- 125 grams dark chocolate + 5 grams for decoration, optional
- 60 grams butter
- 120 grams sugar
- 3 large eggs
- 2 tablespoons cornstarch
- 1 tablespoon Frangelico or Amaretto liquor
- 3 whole skinless hazelnuts, to decorate
Instructions
- Preheat your oven to 155ºC / 310ºF.
- Melt the chocolate and butter in a bain-marie.
- Mix the egg yolks with the sugar until a cream forms. Add the hazelnut flour, cornstarch and the mix of chocolate, butter, and Amaretto. Mix well.
- Whip the egg whites with a pinch of salt. Fold them into the chocolate mixture.
- Using a small amount of butter on a paper towel, grease the pan until all surfaces are coated.
- Sprinkle 2-3 tablespoons of flour over the pan bottom, sides and corners until all are covered with a thin layer of flour. Turn pan upside down over an appropriate surface, and lightly tap to remove extra flour.
- Cook in pre-heated oven for 20 to 25 minutes.
- Let cool a few minutes before unmolding. Sprinkle with coarsely ground hazelnuts.
Cooking tips for making your Gluten-Free Hazelnut Chocolate Cake:
- Use Fresh Hazelnut Flour: Ensure that your hazelnut flour is finely ground for a smoother cake texture. If you grind your own, toast the hazelnuts lightly first to enhance the flavor.
- Whip Egg Whites Properly: When making the cake batter, whip the egg whites to stiff peaks. This helps the cake rise and become airy, which is especially important in gluten-free baking to create a light, moist texture.
- Temperature of Chocolate and Butter: When melting the chocolate and butter, do it over low heat or in a bain-marie. This prevents burning the chocolate, preserving its smooth, rich texture.
- Liqueur for Extra Flavor: The addition of Frangelico or Amaretto adds a layer of depth to the cake. If you prefer a non-alcoholic version, simply substitute with a teaspoon of hazelnut extract or vanilla extract.
- Avoid Overmixing: When combining the egg whites with the other ingredients, gently fold them in. Overmixing can deflate the air in the batter, which is crucial for achieving the cake’s light, fluffy texture.
- Greasing the Pan: To prevent sticking, use butter or oil to grease your baking pan, then lightly dust it with hazelnut flour instead of regular flour to keep the cake gluten-free.
- Checking Doneness: The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs. Keep in mind that gluten-free cakes can sometimes feel slightly moist due to the lack of gluten.
- Decorating the Cake: For a visually appealing touch, sprinkle coarsely ground hazelnuts over the cake or top with a few whole hazelnuts for a crunchy contrast.
By following these tips, you’ll ensure your gluten-free hazelnut chocolate cake is as delicious as it is impressive!
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