Flourless Chocolate-Hazelnut Cake

Was the best chocolate cake I’ve had! Will make again tomorrow to freeze and see How it stands up to freezing!

• Heather lee

• White Rock, BC. Can

• 10/3/2021

I used 4 ounces of excellent quality semisweet chips, then added a pinch of salt and teaspoon of instant coffee with the coco powder. Served with a super easy, brandy enhanced raspberry coulis. OMG good!

• pamelalambert

• New England

• 2/3/2017

My family loved this recipe! I collect flourless desert recipes since my family is gluten-free...You don't have to be "Gluten-free" to love this desert! Delicious and firmer than other tortes that I have made. Definitely "repeat" ~

• kristinajz

• Mattawan, MI

• 3/12/2016

I made this cake for my mom's birthday, and she loved it. (Or at least she said she loved it). HOWEVER, I felt that it was WAY too salty. I only put a teaspoon of salt as the recipe calls, and I think every bite was salty. Just be careful with it, or maybe do half a teaspoon.

• rebeccaleigh711

• Virginia Beach, Va

• 9/19/2015

I made this as written to celebrate a non-gluten consuming friend's birthday. Absolutely delicious. But. . .it presented as a round slab of shiny chocolate (sort of like baked fudged!) and wasn't especially festive; it looked much better on individual plates with dollops of whipped cream and toasted hazelnuts. Since I have no particular talent for cake decoration, I'll use one of the more complicated, dressed-up recipes next time.

• jenoudi

• Monterey, CA

• 9/19/2015

I made this cake for a Valentine's party and it was a huge hit. I substituted pecans and walnuts for the hazelnuts and a chocolate/coffee liquor for the Frangelico and next time I will not grind the nuts as fine. It was very easy to make and absolutely delicious.

• lo2

• Cobourg, Ontario

• 2/17/2015

I wanted an elegant dessert for Christmas Eve that we were hosting, and this was just lovely. My guests raved. My only challenge came when I tried to make the whipped cream prior to serving, and the cream, bowl, and beaters were not sufficiently chilled. Oops. Sooo, I quickly added some vanilla, vanilla ice cream, and a dash of sugar, and made it into a "creme anglaise" that I drizzled over the slices with chopped hazelnuts. The presentation was beautiful and I was proud of my last minute save. This recipe does not disappoint and I will definitely make it again.

• jdcourson

• Kansas City

• 12/26/2013

always a huge hit when I bake this. Comes out perfect every time. But it is RICH! You will OD on the chocolate. I add about a teaspoon of instant coffee to the melted chocolate and that's all that I've changed in the recipe.

• jfw3

• Jacksonville, FL

• 5/29/2013

Following the suggestion in reviews, I made this without the hazelnuts. The cakes turned out perfect--baked in mini silicone loaf pans. I discovered that making one-third of the recipe is perfect for four people. I do add a little sugar to the whipped cream and fold in the chopped nuts. (I used toasted pecans.) My co-worker, who doesn't eat gluten, has been making a third of the recipe every weekend for the past month. She told me it's equally tasty with Kahlua.

• geoherb

• Raleigh, NC

• 4/3/2013

This cake is so decadent! Loved the hazelnut flavor. Will make again and again.

• Rbn44

• Central MA

• 1/3/2012

I made this for christmas eve dinner and wanted something that would knock the socks off my guests. no socks knocked off- it was just ok. next time, i would leave out the ground hazelnuts for a smoother finish. it was also done in only an hour and although it's forgiving, it was a tad overbaked. a few people commented that it tasted like a brownie. on the plus side, it was not too sweet or too salty.

• amateur_chef

• San Francisco

• 12/29/2010

This is a very delicious cake. Loved the look of the cake but it is very difficult to slice. Does anyone have a suggestion for cutting the cake as when I used a slicing knife the cake was so dense that it left jagged edges and was not very attactive on the dessert plate. I also tried a serrated knife and it didn't slice evenly either.

• oneteight

• Port Ludlow

• 9/27/2010

This cake was such a hit at Passover seder that I have to make it every year. As a non-Jewish person who loves to bring desserts, it was a real challenge to find something that was not made with Matzo meal. I cannot tell you how many people asked for this recipe and still ask for it.

• Ulrike1957

• Princeton, NJ

• 3/26/2010

Turned out amazing! This is one of my "go-to" recipes for entertaining. It always comes out great! I substituted Amaretto liqueur for the Hazelnut.

• darcimondy

• Denver, CO

• 12/31/2009

Loved this! I didn't bother with the whipped cream the second time we ate it as leftovers.

• akasa1

• maritimes

• 8/23/2009