Rich, gooey, and naturally gluten-free, this Flourless Chocolate Hazelnut Fudge Cake is a decadent dessert perfect for chocolate lovers. Topped with toasted hazelnuts and chunks of dark chocolate, it delivers intense flavor and a fudgy texture that melts in your mouth.

Why You’ll Love This Recipe

This flourless cake is a celebration of rich, dark chocolate paired with the warm, nutty flavor of hazelnuts. It’s naturally gluten-free, making it an excellent option for those with dietary restrictions. The recipe is simple to follow, requires minimal ingredients, and results in a show-stopping dessert with a moist, dense crumb. Perfect for dinner parties, special occasions, or just when you’re craving something truly indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup unsalted butter
• 6 oz dark chocolate, chopped
• 2/3 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped toasted hazelnuts (plus extra for topping)
• 1/4 cup dark chocolate chunks for topping

Directions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a heatproof bowl, melt the butter and chopped dark chocolate together, either in the microwave in short bursts or using a double boiler. Stir until smooth and glossy, then set aside to cool slightly.
3. In a separate mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and salt until the mixture becomes pale and thick, about 2–3 minutes.
4. Gently fold in the melted chocolate mixture until fully combined.
5. Sift in the cocoa powder and stir until no streaks remain.
6. Fold in the chopped toasted hazelnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the top with additional chopped hazelnuts and chocolate chunks.
9. Bake for 22–25 minutes, or until the edges are set and the center is just barely jiggly.
10. Allow the cake to cool completely in the pan before slicing. Serve as is, or pair with coffee or vanilla ice cream for an extra indulgent treat.

Servings and timing

This recipe yields 8 servings.
Prep time: 15 minutes
Bake time: 22–25 minutes
Total time: Approximately 40 minutes (plus cooling time)

Variations

• Nut-Free: Omit the hazelnuts or replace them with chocolate chips or dried fruit.
• Spiced Version: Add a pinch of cinnamon or cayenne pepper for warmth and complexity.
• Dairy-Free: Use dairy-free chocolate and substitute the butter with vegan butter or coconut oil.
• Topping Options: Try drizzling with melted chocolate, dusting with cocoa powder, or adding a dollop of whipped cream.
• Mini Cakes: Divide the batter into individual ramekins for personal-sized portions.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To enjoy warm, microwave individual slices for 10–15 seconds.
You may also freeze the cake (whole or sliced) wrapped tightly in plastic wrap and foil for up to one month. Thaw in the refrigerator before serving.

FAQs

Is this cake really gluten-free?

Yes, there’s no flour or gluten-containing ingredients in this recipe, making it naturally gluten-free.

Can I substitute other nuts for hazelnuts?

Yes, almonds, pecans, or walnuts can be used in place of hazelnuts.

What type of chocolate is best for this recipe?

Use high-quality dark chocolate with at least 60% cocoa content for best flavor and texture.

Can I make this ahead of time?

Absolutely. It can be made a day or two in advance and stored covered until ready to serve.

Does it need to be refrigerated?

Refrigeration isn’t required, but it does help extend the shelf life and intensify the fudgy texture.

How do I know when the cake is done?

The edges should be set, and the center should be just slightly jiggly. It will firm up as it cools.

Can I use a different pan size?

Yes, but baking time will vary. A smaller pan will result in a thicker cake and may need extra time.

What’s the best way to toast hazelnuts?

Spread them on a baking sheet and roast at 350°F (175°C) for 8–10 minutes until fragrant. Rub in a towel to remove skins.

Can I use cocoa powder instead of chocolate?

No, the melted chocolate is essential for the cake’s structure and richness. Cocoa powder alone won’t provide the same texture.

How can I make the cake more festive?

Top it with a dusting of powdered sugar, fresh berries, or a scoop of ice cream for special occasions.

Conclusion

This Flourless Chocolate Hazelnut Fudge Cake is an indulgent, gluten-free dessert that impresses with minimal effort. With a gooey center, a crackly top, and bursts of nutty crunch, it’s a perfect treat for chocolate lovers and a reliable go-to for any gathering. Whether served simply or dressed up, this cake always delivers rich, satisfying flavor.

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