Chocolate on Chocolate and no flour used. A super decadent chocolate cake. A guilty pleasure everybody needs every now and then. Let’s be honest, it is always a good time, always a good season, always a good reason to eat chocolate. This Flourless Double Chocolate Cake with Hazelnuts will trump all chocolate cakes.
Dense and utterly delicious. Loaded with chocolate. Once you’ve eaten a piece, you’re full, but you want eat more; it will be a battle between you good and your bad angel. Each will win, alternately. One day you will take another piece, next day you will be strong enough to wait.
I made this cake for the first time years and years ago and remembered its richness; I remember how heavy it was and how much we enjoyed it. This time around I added some hazelnuts on the outside crust, however it does not really have a crust. Those hazelnuts are just pushed into the side of the cake, easy peasy.
You can see it is a fudge type cake; dense and moist, with a chocolate ganache on top, hence the double in Flourless Double Chocolate Cake with Hazelnuts.
The cake consists of 4 ingredients: sugar, chocolate and eggs, the ganache is made from whipping cream and chocolate and then it is hazelnuts as decoration.
These types of cakes are not designed for frequent repetition. Too rich for that. They are surprisingly easy to make. The work is in the chopping of the chocolate and get rid of the hazelnut skins. The rest is a matter of melting and mixing. It does require some washing up afterwards, but when you make something like this, every part of exercise helps 🙂
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inches
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- 1 cup water
- 3/4 cup sugar
- 9 tablespoons butter
- 18 ounces dark chocolate
- 6 large eggs
- 1 cup heavy whipping cream
- 8 ounces dark chocolate
- 1 cup hazelnuts
- 2 cups water
- 3 tablespoons baking soad
Ingredients
For the Ganache
For the Hazelnut Crust
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- Butter a 9-inch springform, then line with parchment paper and butter parchment paper. Wrap springform with a few layers of aluminum foil.
- To peel the hazelnuts for the hazelnut crust: bring 2 cups of water to a boil and add the baking soda. Add the hazelnuts and boil for approx. 3 minutes. Be aware that this is going to become a foamy business, so use a high saucepan, otherwise it will foam over. The water will also turn purple black.
- After about 3 minutes remove the hazelnuts from the pan and place them into a bowl with ice water. Remove the skin with your fingers. Place nuts on a kitchen towel and dry them. Once dried, place them on a baking dish and toast them for 15 minutes in the oven. Cool and place them in the food processor and pulse until they become course or finer pieces of nuts. I kept them rather course avoiding the hazelnuts to turn to dust.
- Combine water and sugar and bring to a boil. Dissolve the sugar and simmer for a few minutes.
- Melt the butter, and chop the chocolate. Add the chocolate and stir until smooth. Add the syrup (water/sugar solution) and mix with the chocolate. Allow to cool a little.
- Whisk the eggs slightly and add to the chocolate mix and stir until well blended.
- Pour mix into the springform. Place springform in a large pot or roasting pan, add water until the level of the cake batter.
- Bake cake in the oven for approx. 50-55 minutes. The center of the cake should no longer jiggle.
- Remove cake from pan (leave in springform) and cool on rack.
- Poor the mix over the cake, while still in the spring form. Refrigerate cake overnight.
- Chop the chocolate. Bring whipping cream to a simmer and add the chocolate and stir until smooth.
- Poor the mix over the cake, while still in the spring form. Refrigerate cake overnight.
- Run knife around the sides of the springform and unclamp the ring. Open the ring a little bit and check to be sure it has come away cleanly from the sides.
- Remove the cake from the bottom and place on flat dish. Use your hands and press the hazelnut pieces into the sides of the cake.
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