Step-by-Step Instructions

How to make a Flourless Chocolate Hazelnut Cake:

1) Prep your pan + oven

• Preheat your oven to 350°F (175°C).
• Grease your cake pan well, then dust lightly with flour (or cocoa powder if you want zero white marks).
• If you’re using a springform pan, I still like to line the bottom with parchment – it makes life easier later.

Pan note: A standard 8–9 inch round pan works great for this flourless chocolate hazelnut cake recipe.

2) Cream the butter + sugar

In a large bowl, beat the butter and sugar together until smooth and creamy. You don’t need it super fluffy like a sponge cake – just well blended and pale.

Tip: If your butter is too cold, it’ll fight you. Soft (but not melty) is the sweet spot.

3) Add the egg yolks (and actually let them whip)

Add the 6 egg yolks and keep mixing – this is where the texture gets really good. You’re aiming for a lighter, thicker mixture that looks creamy and a bit airy.

• Mix for about 8–10 minutes total (yes, it feels like a long time – it’s worth it).
• The color should go from deeper yellow to a lighter, creamy yellow.

4) Melt the chocolate

Roughly chop the dark chocolate and melt it gently.

• Microwave in 15-second bursts, stirring each time, until smooth.
• Let it cool for a minute or two so it’s warm but not piping hot.

Why: If the chocolate is too hot, it can tighten up the batter (or shock the eggs).

5) Build the chocolate-hazelnut base

Now add the melted chocolate, heavy cream, and hazelnut flour into the yolk mixture. Mix until everything looks smooth and evenly combined.

At this point the batter will look rich and glossy – exactly what you want.

6) Whip the egg whites

In a separate clean bowl, whip the egg whites until stiff peaks form.

• You’ll know you’re there when the peaks stand up and don’t flop over.
• Add the salt in with the whites while whipping (it helps a little with structure).

Tip: Make sure there’s no yolk in the whites or they won’t whip properly.

7) Fold (gently!)

This is the part that gives the cake lift.

• Add about ⅓ of the whipped whites into the chocolate batter first and fold to loosen it.
• Then fold in the remaining whites in 2 additions.

How to fold: Scoop from the bottom and fold over the top, turning the bowl as you go. You want it combined, but don’t stir aggressively.

8) Bake

Pour the batter into your prepared pan and smooth the top.

Bake for 30–35 minutes, or until:

• the center is set (not liquid)
• a toothpick comes out mostly clean (a few moist crumbs are fine)

Note: Flourless cakes can look done before they’re fully set – if it still jiggles like pudding in the center, give it a few more minutes.

9) Cool completely

Let the cake cool in the pan first, then remove it and cool fully on a rack before frosting.

Important: This flourless chocolate hazelnut cake firms up as it cools. If you frost it warm, the frosting will slide right off (ask me how I know).

Make the Frosting

1) Beat the butter

Beat softened butter until smooth and creamy.

2) Add chocolate + flavor

Mix in melted (cooled) chocolate, vanilla, a pinch of salt, and 2 tbsp cream.

3) Add icing sugar gradually

Add icing sugar 1 cup at a time until thick and smooth.

• If it feels too thick, add cream ½ tbsp at a time.
• You want it spreadable, not runny.

4) Frost the cake

Spread the frosting over the completely cooled cake. Go rustic with swirls – this flourless chocolate hazelnut cake looks beautiful that way.