Gluten-Free Chocolate Hazelnut Cake

5 from 3 votes

Gluten-Free Chocolate Hazelnut Cake

This naturally flourless Decadent Chocolate Hazelnut Cake is beautifully moist, rich with extra chocolate and hazelnuts and completely grain-free and gluten-free.

Prep Time1

Cook Time50

Total Time1 50

Course: Cake

Cuisine: British

Servings: people

Calories: 488kcal

Author: Georgina Hartley

Ingredients

For the cake

200 g 70% dark chocolate
6 eggs medium, separated
1 teaspoon vanilla extract
175 g golden caster sugar
250 g ground hazelnuts
20 g cocoa powder
1 tablespoon baking powder
½ teaspoon espresso powder
50 ml whole milk

For the chocolate soaking syrup

50 g water
45 g soft light brown sugar
¼ teaspoon cocoa powder
¼ teaspoon vanilla extract

For the hazelnut praline:

2 tablespoons caster sugar
pinch of sea salt
50 g roasted and skinned hazelnuts

For the chocolate glaze:

150 g 70% dark chocolate
50 g unsalted butter
1 tablespoon golden syrup
½ teaspoon vanilla extract
pinch of salt

Metric - US Customary

Instructions

The Cake

Pre-heat the oven to 170°C/ 150°C fan assisted oven/ gas mark 3 and line and grease a 20cm round cake tin.
Melt the chocolate in a bowl over a pan of simmering water or a bain marie then leave to cool slightly whilst you get on with the rest.
Whisk up the egg whites in a food mixer or by hand until they hold a stiff peak and set aside.
Beat the egg yolks, sugar and vanilla extract until pale and thick.
Pour the melted chocolate into the egg and sugar mixture and beat in to combine thoroughly.
Add the ground hazelnuts, cocoa powder, baking powder and espresso powder and mix well. Stir in the whole milk to slacken the mixture.
With a metal spoon add a third of the egg whites into the batter gently folding it in until just combined then fold in the remaining whites.
Pour the batter into the prepared cake tin and bake for 10 minutes then turn the oven up to 180°C / 160°C fan assisted oven / gas mark 4 and continue baking for around 35-40 minutes until firm to the touch and an inserted toothpick comes out clean.
Once the cake is ready, remove from the oven and leave in the tin whilst you prepare the chocolate soaking syrup.

The Chocolate Soaking Syrup

For the chocolate soaking syrup heat up the water and sugar in a small saucepan until the sugar has melted and it has reached a gentle boil. Whisk in the cocoa to dissolve then remove from heat and stir in the vanilla.
Poke holes in the surface of the cake with a cocktail stick, pour the syrup evenly over and let the cake cool in the cake tin before removing.

The Hazelnut Praline

To make the hazelnut praline heat the caster sugar in a medium sized saucepan, without stirring, until it has all melted and is turning a golden brown. Add the sea salt then very quickly pour in the hazelnuts, turning into the melted sugar, then pour out onto baking parchment.
Leave the praline for about 5 minutes until just cool enough to handle then pull the nuts apart so that the caramelised sugar is pulled into strands. Then roughly chop some of the hazelnuts. Leave to cool whilst you prepare the chocolate glaze.

The Chocolate Glaze

To make the glaze mix all the ingredients in a saucepan and heat until it has all melted together and smooth.
Remove from the heat then pour over the cake, allowing some of the glaze to drip down the sides.
Sprinkle the whole nut praline and the chopped nuts onto the top of the cake. Leave for the glaze to set then serve.

Notes

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

How to serve this cake

This cake is delicious on its own. However, if you want to serve it as a dessert then if you take a slice, warm it up for a few seconds in the microwave and drizzle some single cream over the top then it's incredible.

How to store

This cake stores well at room temperature in an airtight container for up to 3 days.

How to freeze

This cake freezes best before the chocolate glaze and hazelnut praline have been added. Allow to cool completely then wrap well in plastic wrap and aluminium foil. Freeze for up to 2 months. Thaw at room temperature overnight. Add the chocolate glaze and hazelnut praline and serve.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

Nutrition