Chocolate Hazelnut Flourless Cake
Chocolate Hazelnut Flourless Cake — five ingredients, one bowl.This is for the days when you want a dessert that feels elevated without turning your kitchen upside down. No complicated steps, no long ingredient list, no pile of dishes waiting at the end. Just a rich, deeply chocolatey cake with a smooth, fudgy texture that tastes far more impressive than the effort it takes to make it.
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Ingredients
- 18 oz chocolate 50% or higher
- ● 1 cup butter
- ● 6 eggs
- ● ¼ teaspoon sea salt
- ● 1½ cups hazelnut syrup e.g., Torani
- ● Roasted hazelnuts for garnish
Instructions
Preheat
- Preheat oven to 300°F (150°C). Prepare an 8-inch round cake pan, grease it, and cover it with a piece of parchment paper cut into a circle with "handles" to be easily removed.
Melt the chocolate
- Add the melted chocolate to the bowl of a stand mixer with the paddle attachment.
Add butter
- Cut butter into 1-tablespoon pieces. Beat one piece of butter at a time into the chocolate until well mixed.
Mix in syrup and eggs
- Add hazelnut syrup and combine. Add eggs gradually, one at a time, making sure that each is fully mixed before another is added.
Prepare the water bath
- Put the 8” cake pan into a bigger pan (12 inch +). Pour batter into the 8"pan. Pour the boiling water carefully into the bigger pan to form a water bath. (Tip: Place on the oven rack to prevent spillage.)
Bake
- Bake for 45 minutes. Allow the cake to cool in the pan. Wrap with plastic wrap and refrigerate for at least 6 hours or overnight.
Serve
- Take out the cake using the parchment handles. Serve with hazelnuts, whipped cream, ice cream or fresh fruits.