Rich Hazelnut Chocolate Cake
- Total Time
- About 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup unsalted butter, cut into 1-inch pieces, plus additional for greasing pan
- Flour for coating pan
- 8ounces Callebaut bittersweet chocolate, coarsely chopped
- 8eggs, separated
- 1ÂĽcups sugar
- Âľcup hazelnuts, toasted, skinned and ground
- 1tablespoon hazelnut liqueur
- Confectioners' sugar
Nutritional analysis per serving (10 servings)
496 calories; 35 grams fat; 17 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 40 grams sugars; 7 grams protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often. Whisk egg yolks with Âľ cup of sugar. Whisk in the chocolate mixture, hazelnuts and liqueur.
- Step 2
Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to firm peaks. Stir â…“ of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes. Let cool; cake will fall. Remove the sides of the pan and sift confectioners' sugar over the top. Cut into wedges and serve.
Private Notes
Comments
I can't find whole hazelnuts anywhere near me. I found hazelnut flour (and immediately put the package in the freezer). How much hazelnut flour do I need, to equal 3/4 cup of hazelnuts, ground? Thanks!
This is a wonderfully simple, yet elegant, cake and naturally gluten free (especially if you remember to flour the pan without wheat flour).
This cake looks good but can you taste the hazelnuts?
I've had some flourless chocolate cakes that were basically fudge, and this one has more texture/ seems more cake-like. Plus it has those delicious almost meringue-y crunch edges after it falls. Brought to work and enjoyed a lot! Served with hazelnut liquor whipped cream.
How tall is the baked cake? Can it be sliced horizontally to get 2 or 3 layers? Also, the amount of hazelnuts seems very little proportionately to 8 eggs. Thoughts?
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