Flourless Chocolate, Prune & Hazelnut Cake Recipe

Name: Flourless Chocolate, Prune & Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pitted prunes, finely chopped; 1/2 cup hazelnut-flavored liqueur; 7 oz semi-sweet chocolate, coarsely chopped; 8 tbsp (1 stick) butter, softened; 5 None eggs, separated; 2/3 cup firmly packed brown sugar; 2 cups ground hazelnuts; 2 tsp Dutch-processed cocoa, for dusting; None None FOR THE HAZELNUT CREAM; 1 cup heavy cream; 2 tbsp powdered sugar; 2 tbsp hazelnut-flavored liqueur

Servings: persons

1 cup pitted prunes, finely chopped
1/2 cup hazelnut-flavored liqueur
7 oz semi-sweet chocolate, coarsely chopped
8 tbsp (1 stick) butter, softened
5 None eggs, separated
2/3 cup firmly packed brown sugar
2 cups ground hazelnuts
2 tsp Dutch-processed cocoa, for dusting
None None FOR THE HAZELNUT CREAM
1 cup heavy cream
2 tbsp powdered sugar
2 tbsp hazelnut-flavored liqueur

1
Place prunes and liqueur in a small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins or until liqueur is reduced by half. Remove from heat; cool.
2
Meanwhile, preheat the oven to 350u00b0F. Grease a deep 9-inch round cake pan; line bottom and side with parchment paper.
3
Stir chocolate and butter in a small saucepan on low heat until melted and smooth. Cool to room temperature.
4
Beat egg yolks and brown sugar in a large bowl with an electric mixer until thick and creamy. Fold in prune mixture, chocolate mixture and ground hazelnuts.
5
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Fold into chocolate mixture, in two batches. Pour mixture into prepared pan.
6
Bake cake for 50 mins or until toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
7
For the hazelnut cream, beat cream and powdered sugar in a medium bowl with electric mixer until firm peaks form. Stir in liqueur.
8
Dust cake with cocoa; serve with hazelnut cream.

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pitted prunes, finely chopped, 1/2 cup hazelnut-flavored liqueur, 7 oz semi-sweet chocolate, coarsely chopped, 8 tbsp (1 stick) butter, softened, and more.

Yes, Flourless Chocolate, Prune & Hazelnut 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.

That's it — enjoy your meal!

Flourless Chocolate, Prune & Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions