Chocolate and hazelnut cake recipe

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  • Gluten-free








40 min


1 hr
(plus cooling time)

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!

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(173 ratings)
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