Flourless Nutella Cake

#Flourless Nutella #Cake. And what is better than #Nutella? Visit OnlyTasteMatters.com for the full #recipe. #dessert #baking #glutenfree

February 5 is World Nutella Day. That’s right boys and girls, there is actually a holiday to celebrate Nutella. Every year a day is set aside for us to rejoice in the splendor that is Nutella. Now while this seems rather odd, I mean a holiday to celebrate a spread, really?, I can’t imagine any food more deserving.

I mean, sure, President’s Day has more significance but something like World Nutella Day captures my heart. I’m giddy with anticipation. While Nutella is a simple recipe, it truly is pure genius. Combining chocolate and hazelnut. What? Brilliant! I’ve never met someone who doesn’t like it and I never go more than a few days without it.

#Flourless Nutella #Cake. And what is better than #Nutella? Visit OnlyTasteMatters.com for the full #recipe. #dessert #baking #glutenfree
I was first introduced to the splendid nectar a year after college. My faux bro’s boyfriend at the time was older than us and consequently more worldly. He knew about all sorts of European foods and which ones we as Americans should adopt. Nutella was at the top of the list. I will forever be grateful for the introduction and promise to think of him each year as I celebrate this joyous holiday with a new and delectable recipe.

Flourless Nutella Cake

Yields One 9-inch cake, 12 to 16 servings

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Adapted from Nigella Lawson’s Nutella Cake

For the cake

8 tablespoons soft unsalted butter

13 oz nutella (1 large jar)

1 tablespoon Frangelico, Amaretto, rum or water*

1 cup hazelnut meal

4 oz semi-sweet chocolate

6 large eggs (separated)

1/2 teaspoon table salt or cream of tartar

For the Chocolate Ganache

½ cup heavy cream

1 tablespoon Frangelico, Amaretto, rum or water*

5 ounces semi-sweet chocolate, finely chopped

To assemble

3/4 cup hazelnuts

Note: Frangelico does not come in the airplane bottle size. However, if you are going to make this cake several times, and I am betting you will, you may want to invest in a small bottle.


    For the cake
  1. Position the rack in the center of oven and preheat the oven to 350 degrees. Grease and line with parchment paper a 9-inch springform pan.
  2. Over a double boiler, melt the chocolate. Remove from heat and allow to cool.
  3. In a large bowl, beat the butter and Nutella together with electric mixer on medium speed.
  4. Add the alcohol or water, egg yolks and hazelnut meal and beat until combined.
  5. Fold in the cooled chocolate.
  6. In a CLEAN medium mixing bowl, with CLEAN whisks, whip the egg whites on a low speed until frothy, about 30 seconds. Add 1/2 teaspoon table salt or cream of tartar and whip until firm peaks form. For tips click Egg Whites 101.
  7. Quickly stir about a cup of the egg whites into the batter, then gently fold in the remaining whites in three batches. Tip: View a video on How to Fold an Ingredient into your Batter .
  8. Pour the batter into the springform pan and bang down the pan a few times to level the batter.
  9. Place the pan on the center rack and bake for 40-45 minutes or until it is well risen and the cake has come away from the sides or the pan.
  10. Remove the pan from the oven and place it on a cooling rack. Cool the cake in the pan for 10 minutes before removing the outer ring.
  11. For the Chocolate Ganache
  12. Place the chocolate in a heat-proof bowl.
  13. Heat the cream on low until it just comes to a simmer.
  14. Remove from the heat and pour the cream over the chocolate. Allow to sit for about 10 to 15 seconds.
  15. Whisk until the chocolate is melted and the mixture is smooth. Whisk in the alcohol or water.
  16. Allow to cool, stirring occasionally. Mixture should be a little thick, but still pourable.
  17. To assemble
  18. In a medium frying pan, toast the hazelnuts until you smell the aroma. Tip: Keep shaking the pan so the nuts don't burn on one side. Transfer to a plate and let cool. Tips: 1. Never put hot nuts on the ganache. 2. If your hazelnuts still have skins, transfer the warm nuts to a damp kitchen towel and rub them to remove the skins.
  19. Pour all the ganache on top of the cake. Use a spatula or butter knife to spread it to the edges.
  20. Decorate with the hazelnuts.

#Flourless Nutella #Cake. And what is better than #Nutella? Visit OnlyTasteMatters.com for the full #recipe. #dessert #baking #glutenfree

World Nutella Day #nutelladayBrought to you by:

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13 thoughts on “Flourless Nutella Cake

  1. I felt bad after eating this cake 🙁 after one bite no one got to try even a single crumb. I apologize, but there is no such thing as enough hazelnuts 🙂

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