Chocolate and hazelnut cake recipe

Click to rate
(187 ratings)
Sending your rating
  • Gluten-free
serves: 10
Skill: easy
Cost: cheap
Prep: 40 min
Cooking: 1 hr
(plus cooling time)
  • We earn a commission for products purchased through some links in this article.
  • Can’t imagine making a cake without flour? Ground nuts are the perfect substitute in this scrumptious gluten-free chocolate extravaganza


    • 300g (10½ oz) plain chocolate, broken into small pieces
    • 200g (7oz) whole blanched hazelnuts
    • 150g (5oz) unsalted butter, softened
    • 150g (5oz) caster sugar
    • 4 medium eggs, separated
    • 3tbsp crème fraîche
    • Cocoa powder, for dusting
    • Chocolate curls, for decorating


    • Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool. Whizz the nuts in a processor until they look like coarse breadcrumbs. Set aside.

    • Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Stir in the melted chocolate, crème fraîche and nuts.

    • Whisk the egg whites until quite firm. Fold into the cake mixture. Tip the mixture into a 20cm (8in) square loose-based tin lined with greaseproof paper and bake at 180°C (350°F, gas mark 4) for 40 mins.

    • Remove the cake from the oven and allow to cool in the tin on a wire rack. Remove from the tin, dust with cocoa powder and decorate with chocolate curls.

    Top tip for making Chocolate and hazelnut cake

    Remember this is a very rich recipe: a little goes a long way!

    Click to rate
    (187 ratings)
    Sending your rating