A flourless chocolate hazelnut cake that’s irresistible to any chocolate lover. Even better, this indulgent chocolate cake is naturally gluten-free.

    1. Heat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminium foil to prevent leaking.
    2. Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over very low heat, stirring occasionally. Remove from the heat and stir in the ground hazelnuts, then egg yolks, one at a time. Whisk the mixture well until smooth.

  1. Using a mixer fitted with a whisk attachment, whisk egg whites on high speed until soft peaks form. Spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a spatula.
  2. Scrape the mixture gently into the pan and sprinkle the chopped hazelnuts on top. Bake for 40-45 minutes until a toothpick inserted into the centre comes out with moist crumbs. Allow to cool completely on a wire rack, then refrigerate for at least 6 hours until completely set.

  3. To serve, remove the cake from the pan, using a knife to loosen the sides, and dust with cocoa powder if you like. I recommend cutting the cake into thin slices because it’s very rich.

  4. The cake will keep in the fridge for up to 5 days.


  • 3/4 cup (1 1/2 sticks/175g) unsalted butter, cut into pieces
  •  150 g (5.3 oz.) bittersweet/dark chocolate, broken into chunks
  •  2/3 cup (200g) Nutella
  •  3/4 cup (150g) light brown sugar or granulated sugar
  •  1 1/4 cups (125g) ground hazelnuts
  •  6 large eggs , separated
  •  1/4 cup (25g) hazelnuts, coarsely chopped
  •  cocoa powder, to sprinkle, optional

Recipe by:
Pretty. Simple. Sweet.