Flourless Chocolate Cake – a delicious recipe with eggs, semisweet chocolate, ground hazelnuts, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180 degrees Celsius.
2
Melt chocolate and butter in a double boiler or in a pan, watching carefully, so it does not burn.
3
Toast the hazelnut powder in a pan over medium heat for 2/3 minutes, stirring constantly with a wooden spoon until golden brown.
4
Separate the egg whites from the yolks.
5
Whisk the yolks with the sugar until the mixture is pale.
6
Add ground hazelnuts, then the melted chocolate.
7
With an electric mixer, beat the egg whites until stiff peaks form.
8
Gently fold in the chocolate mixture with a rubber spatula.
9
Pour the batter into a greased 20 cm cake pan.
10
Bake for 40 minutes, until a toothpick inserted into the center of the cake comes out with only a few crumbs.
11
Allow to cool a little before removing from pan.
739
kcal
Calories
50
g
Fat
60
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 eggs, 3/4 cup semisweet chocolate, 1 2/3 cups ground hazelnuts, 5/8 cup granulated sugar, and more.
Yes, Flourless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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