Gluten Free Hazelnut Chocolate Cake


Gluten Free Hazelnut Chocolate Cake

This light, yet luscious cake substitutes protein-rich ground hazelnuts for traditional wheat flour, yielding a delicious option for guests on gluten-restricted diets.
Prep Time30 mins
Cook Time20 mins
Chill Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: French
Keyword: Gluten Free Hazelnut Chocolate Cake
Servings: 6


  • 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


  • 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.
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