This chocolate cake is something I have been meaning to make for a long time but have been “scared” to do so because of the eggs. Usually, when making a flourless cake you have to whisk the egg whites until soft peaks, now, this doesn’t work for me, egg whites hate me and meringue is my life enemy. So, if you are like me, this is the recipe for you, as it uses full eggs rather than just egg whites!
This cake is super indulgent on its own, however, I decided to add some Nutella for extra indulgence and also some hazelnuts for a slight crunch! Lastly, I added some greek yoghurt to the mix, the yoghurt adds extra moisture to the cake making it even softer and fudgier. If you are dairy free, you can substitute the yoghurt for your favourite alternative and simply use the chocolate (doubling the measure) and you’ll have a lovely gluten and dairy free dessert.
I hope you enjoy this as much as I do!
Flourless Nutella Chocolate Cake
- 100 gr of chocolate
- 100 gr of Nutella
- 200 gr of butter
- 3 eggs
- 175 gr of sugar
- 100 gr of greek yoghurt
- 1/4 tsp of vanilla extract
- 100 gr of ground hazelnuts (if you are struggling to find them, you can use ground almonds)
- 30 gr of cocoa powder
- 100 gr of hazelnuts (chopped in halves)
- Preheat the oven at 160 degrees celsius.
- Melt the chocolate and the butter in the microwave or over simmering water. Make sure to stir regularly. Once it’s almost melted, add the Nutella and keep melting, mix with a spatula so everything is incorporated.
- In the meantime, mix the eggs and the sugar in a large bowl and whisk them using and electric mixer for 4 to 5 minutes until thick and creamy. Then, add the greek yoghurt and vanilla and continue mixing until incorporated.
- Fold the melted chocolate and butter and mix with a spatula until it’s well incorporated and your mix is the colour of chocolate. This will take a little while and at first it may feel like it’s not enough chocolate, but just be patient and keep folding.
- Last, fold in the ground hazelnuts, the cocoa powder and once mixed in add the hazelnut halves.
- Pour your mix in a springform baking pan (mine was 18-20 cm/7-8 inch) lined with parchment paper and cook in the oven for 40-45 minutes, it will have puffed up and the top may crack a little. When you insert a knife through, it should not come out fully clean.
- Take it out of the oven and allow it to cool down in the tin for another 40 minutes. That will allow the cake to finish cooking and also set. Then, take it out of the mould and eat hot or allow it to cool down completely. I dusted some icing sugar on top of mine and served it with some whipped cream!