Rich, moist, decadent chocolate cake. Only few simple ingredients and no flour added which makes this cake a gluten free option. Hazelnuts are adding extra texture and earthy taste to rich and moist chocolate. All topped up by unique mixture of greek yogurt and chocolate. Decorate with toasted hazelnuts or raspberries.
This is super easy and quick cake to prepare. You will first roast and grind nuts and melt chocolate with butter. Then egg yolks need to be beaten with sugar - don’t take shortcuts here - 5-7 minutes will give you the pale and creamy texture needed. This will form fluffy cake base. You will add to this melted chocolate and ground hazelnuts. You will then beat egg whites until firm and gently fold them into the cake batter.
Check out how much we love chocolate:
Flourless Chocolate Hazelnut Cake with Chocolate Yogurt Ganache
Yield: 12 servings
Active time: 20 minutes prep + 45 minutes baking
Tin: 18cm spring form or round tin with removable base
- 200g hazelnuts, with skins
- 200g unsalted butter
- 200g dark chocolate
- 1 cup* (200g) caster sugar
- 5 large eggs, room temperature, separated
- zest from 1 orange (1 Tablespoon)
- 1 teaspoon vanilla extract
- pinch of salt
Chocolate Yogurt Ganache:
- 1/2 cup (120g) natural greek yogurt
- 150g milk chocolate
- 50g dark chocolate
- Raspberries to decorate (400g) or toasted nuts (150g)
*cup= 250ml cup
1. Preheat oven to 170C. Grease baking tin and lay with parchment paper. While preheating oven roast hazelnuts with skins - 170C for 8 minutes.
2. Melt butter with chocolate. Set aside, you will use lukewarm.
3. Beat egg yolks, vanilla extract, orange zest with sugar until creamy and pale - 5-7 minutes on medium speed.
4. Beat egg whites with a pinch of salt until firm (peaky but not too dry).
5. Grind hazelnuts: few pulses in food processor only - keep some crumbly texture.
6. Combine: Add melted chocolate (from Step 2) to egg yolk mixture (from Step 3) and gently mix using spatula or wooden spoon only until combined. Add ground hazelnuts and stir gently until combined. Fold in egg whites and stir using wooden spoon or spatula only until combined. Don’t over mix. Pour batter into the baking tin and place into the oven on the lower middle rack.
7. Bake at 170C for 45 minutes. Once baked, take out from the oven and let your chocolate cake cool completely before removing from the tin.
8. For Chocolate Yogurt Ganache: on small heat warm up yogurt (38C, lukewarm) and add coarsely chopped chocolate. Stir until melted. Decorate the cake. To get the most out of the chocolate flavour serve cake at room temperature. If storing in cool place, transfer for 30 minutes to room temperature before serving.
1. Few hints for a good bake:
- use ingredients at room temperature (eggs),
- add lukewarm chocolate to the batter,
- don't over mix the batter and use spatula or wooden spoon,
- while grinding nuts make sure not to overwork and to leave some crumbly texture,
- if you have fan assisted oven (and you can’t switch off the fan) bake at 160C,
- no sneaky peeking - check if cake is baked after 40-45 minutes. Too much venting will cause cake to deflate.
2. Storage - store in cool place for up to 7 days. The cake without decorations and ganache can be stored for up to 14 days.
1. Ganache - you can opt to prepare ganache on sour cream (same proportions as for yogurt), you can opt to prepare double cream ganache (proportions are 1:1, 200ml double cream for 200g chocolate).
2. Topping - if you want cake to last longer decorate with roasted nuts instead of fruit. If you decide to decorate with fruit: poached pears, fresh blueberries, raspberries, sweet cherries, candied/glazed oranges all go well with this chocolate cake.
3. Chocolate - to change things up you can use flavoured chocolate - sea salt chocolate, red chilli, orange dark chocolate.
4. Nuts - you can use hazelnuts, almonds, pistachios, pecan nuts. When grinding leave some texture to the nuts (don’t overwork - otherwise the mass will be too oily, you will loose that special texture and cake will be more dense).