Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content

Gluten Free Hazelnut Chocolate Cake

Prep30 min
Cook20 min
Total50 min
Yield6 portions
LevelIntermediate
 
 
Gluten Free Hazelnut Chocolate Cake
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
  • 80 grams finely ground hazelnuts or hazelnut
  • 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
  • 1 tablespoon Frangelico or Amaretto liquor
  • 3 whole skinless hazelnuts, — to decorate

Instructions

  1. 1
    Preheat your oven to 155ºC / 310ºF.
  2. 2
    Melt the chocolate and butter in a .
  3. 3
    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.
  4. 4
    the egg whites with a pinch of salt. Fold them into the chocolate mixture.
  5. 5
    Using a small amount of butter on a paper towel, the pan until all surfaces are coated.
  6. 6
    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.
  7. 7

    Cook in pre-heated oven for 20 to 25 minutes.

  8. 8
    Let cool a few minutes before unmolding. Sprinkle with coarsely ground hazelnuts.
Techniques in this recipe
Whisking
Take It Further

Master the techniques behind this dish

This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.

Browse the courses Find where to start

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Toast hazelnuts just until the skins start to crack and you can smell them — any longer and they turn bitter. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to cook like a professional?

38 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Browse the courses Book 1-on-1 coaching
Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Browse the courses Get my roadmap
Scroll to Top