Flourless chocolate hazelnut cake

Don't miss out on the goodness of chocolate cake just because you're gluten free. This dark, rich and nutty cake cuts out the flour, but not the warm and gooey textures.

  • 15 mins preparation
  • 1 hr cooking
  • 15 mins marinating
  • Serves 8
  • Print
Flourless chocolate hazelnut cake


  • 1/3 cup (35g) cocoa powder
  • 1/3 cup (80ml) hot water
  • 150 gram dark eating chocolate, melted
  • 150 gram butter, melted
  • 1 1/3 cup (295g) firmly packed brown sugar
  • 1 cup (100g) hazelnut meal
  • 4 eggs, separated
  • 1 tablespoon cocoa powder, extra


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm-round cake pan; line base and side with baking paper.
  • 2
    Blend cocoa with the water in large bowl until smooth. Add chocolate, butter, sugar, hazelnut meal and egg yolks; stir until combined.
  • 3
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture in two batches.
  • 4
    Pour mixture into pan; bake about 1 hour. Stand cake in pan 15 minutes before turning, top-side up, onto wire rack to cool. Dust with sifted extra cocoa.

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