Flourless Chocolate Hazelnut Cake with Chocolate Hazelnut Ganache

by melathome

This is a very grown up kind of chocolate torte that will satisfy the keenest of chocoholics. Rich and decadent, I like to serve it chilled from the fridge with a dollop of whipped cream.

When you make it don’t expect it to come out of the tin like a sponge cake or for the skewer test to work, because this is thick and nutty and needs to cool completely in the tin.

I hope you like it!

Mel x

Chocolate and Hazelnut Torte

This is a very grown up kind of chocolate torte that will satisfy the keenest of chocoholics. Rich and decadent, I like… Cakes chocolate, hazelnut. cake, desserts, dinner party European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g / 2 and a bit sticks /8.8oz butter, unsalted
  • 300g / 1 1/2 cups / 10.5oz semi sweet chocolate
  • 75g / 3/4 cup / 2.5oz cocoa
  • 200g / 1 3/4 cups / 7oz hazelnuts, processed until finely ground
  • 300g / 1 1/2 cups / 10.5oz caster sugar
  • 1 tsp instant coffee
  • 1 tbsp vanilla
  • A pinch of sea salt
  • 4 eggs
  • For the ganache:
  • 200g / 1 cup /7oz semi sweet chocolate, chips or a bar broken up
  • 150ml / 2/3 cup / 5oz double cream
  • 100g / 1/2 cup / 1.8oz Nutella (hazelnut spread)
  • 50g / 1/3 cup / 1.8oz chopped roasted hazelnuts


Preheat your oven to 160C FAN / 180C / 350F / GAS 4 and line the bottom of a loose bottomed 25cm cake tin with baking paper.

In a microwave, or in a Bain Marie, melt the butter and sugar together until smooth. Stir through the cocoa powder, ground hazelnuts, caster sugar, coffee, vanilla and salt, and mix again until combined. Beat the eggs in a separate bowl and then whisk them into the cake batter.

Pour the batter into the prepared tin and bake for 40-45 minutes. The cake should still have a wobble in the middle but be more solid around the edges. Remove from the oven and cool completely in the tin.

Once cooled, remove the cake form the tin and place on a serving plate.

Make the ganache by placing the chocolate in a bowl. If using a bar finely chop the chocolate for even melting. Heat the cream to the shivery stage, just below boiling, and then pour over the chocolate. Leave to sit for 5 minutes without stirring and then use a small whisk to mix until smooth. Add the Nutella and stir it through until glossy. Wait for the ganache to cool to a spreadable consistency and then spoon it over the cake in an even, decadent layer. Scatter the top with chopped, toasted hazelnuts and serve. For the ultimate indulgence, add a dollop of whipped cream.

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