Flourless hazelnut chocolate cake

Serve this versatile fudge-like chocolate cake as a dessert with ice-cream, for morning or afternoon tea, or freeze in slices to pop into a work or school lunchbox.

  • 1 hr cooking
  • Serves 9
  • Print


Flourless hazelnut chocolate cake
  • 1/3 cup (35g) cocoa powder
  • 1/3 cup (80ml) hot water
  • 150 gram dark chocolate, melted
  • 150 gram butter, melted
  • 1 1/3 cup (275g) firmly packed brown sugar
  • 1 cup (125g) hazelnut meal
  • 4 eggs, separated
  • 1 tablespoon cocoa powder, extra


Flourless hazelnut chocolate cake
  • 1
    Preheat the oven to moderate, 180°C/160°C fan-forced. Grease a deep 19cm-square cake pan; line the base and sides with baking paper.
  • 2
    Blend the cocoa with the hot water in a large bowl until smooth. Stir in the chocolate, butter, sugar, hazelnut meal and eggs yolks.
  • 3
    Beat the egg whites in a small bowl with an electric mixer until soft peaks form, then fold into the chocolate mixture in two batches.
  • 4
    Pour the mixture into the prepared pan; bake in a moderate oven for about 1 hour or until firm. Stand the cake for 15 minutes; turn on to a wire rack, top-side up, to cool. Dust with sifted extra cocoa, to serve.


Suitable to freeze. Chocolate suitable to microwave.