Gluten-Free Chocolate Hazelnut Cake

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recipe by Caoimhe at Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    543

Adapted from the Hairy Biker's recipe, this cake is inspired by Italian gianduia.

Inspired by: https://www.bbc.co.uk/food/recipes/chocolate_and_hazelnut_38207

recipe updated 23 Jun. 2021

Ingredients

  • Dark chocolate icon
    Dark chocolate
    200 g
  • Hazelnuts icon
    Hazelnuts
    250 g
  • Butter icon
    Butter
    200 g
  • Egg yolk icon
    Egg yolk
    6
  • Golden caster sugar icon
    Golden caster sugar
    200 g
  • Egg white icon
    Egg white
    6
  • Amaretto icon
    Amaretto
    3 tablespoons

Tools

  • kCook icon Stand mixer
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Round pan - 9 x 2"
  • kCook icon Food processor bowl
  • kCook icon Heatproof bowl
  • kCook icon Stand mixer bowl
  • kCook icon Wire rack

Step preview

  1. Pre-heat oven - 200°C
  2. Add hazelnuts to a clean baking sheet
  3. Roast until golden brown then set aside - 10 min
  4. Pre-heat oven - 180°C
  5. Prepare a clean round pan with parchment paper
  6. Transfer 200g of hazelnuts to food processor bowl
  7. Blend then set aside
  8. Add butter and dark chocolate to a clean heatproof bowl
  9. Melt gently until smooth
  10. Remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
  11. Stir the hazelnuts into the chocolate and let cool for 5 minutes
  12. Add egg yolk and golden caster sugar to a clean stand mixer bowl
  13. Mix until pale and light - 5 min, medium-high speed
  14. Stir into the chocolate mixture until thoroughly combined.
  15. Wash and dry the beaters well.
  16. Add egg white to the stand mixer bowl
  17. Mix until stiff peaks form
  18. Add amaretto to the heatproof bowl
  19. Transfer two tablespoonfuls of the whisked egg whites and stir until thoroughly combined
  20. Gently fold in the remaining egg whites
  21. Transfer the mixture into the prepared tin
  22. Bake until firm and let cool - 30 min, 180°C
  23. Cool - approx 30 min
  24. Transfer cake to wire rack
  25. When cake is completely cool, top with hazelnut spread and chopped hazelnuts
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