Callebaut chocolate and Green and Black’s organic cocoa powder make this flourless chocolate cake with hazelnuts delectable. An easy crowd pleaser!



Yields10 Servings
Prep Time20 minsCook Time25 minsTotal Time55 mins

 6 oz bittersweet Callebaut chocolate chips
 ¾ cup unsalted butter
 1 cup plus 2 Tbsp white sugar
 4 large eggs
 ¾ cup Green and Black’s cocoa powder
 ½ cup finely chopped roasted hazelnuts
 sweetened whipped cream for serving

1

Preheat oven to 375F. Grease an 9-inch round cake pan. Line the bottom with a round of parchment paper.

2

Place the chocolate in a double boiler along with the butter. Stir until the butter and chocolate is melted and smooth. Add sugar.

3

Remove from the heat.

4

Whisk in the eggs one at a time until smooth.

5

Sift the cocoa powder over the chocolate mixture and whisk until combined.

6

Fold in the hazelnuts.

7

Spoon into the pan and bake for 25 Minutes or until the top has formed a crust.

8

Cool the cake on a rack for 10 Minutes. Run a knife around the edge and remove from pan.

9

Dust the cake with additional cocoa powder. Serve with lightly sweetened whipped cream that has been flavoured with a spoonful of hazelnut liqueur.

Serves 8-10. Bon appétit!


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Ingredients

 6 oz bittersweet Callebaut chocolate chips
 ¾ cup unsalted butter
 1 cup plus 2 Tbsp white sugar
 4 large eggs
 ¾ cup Green and Black’s cocoa powder
 ½ cup finely chopped roasted hazelnuts
 sweetened whipped cream for serving

Directions

1

Preheat oven to 375F. Grease an 9-inch round cake pan. Line the bottom with a round of parchment paper.

2

Place the chocolate in a double boiler along with the butter. Stir until the butter and chocolate is melted and smooth. Add sugar.

3

Remove from the heat.

4

Whisk in the eggs one at a time until smooth.

5

Sift the cocoa powder over the chocolate mixture and whisk until combined.

6

Fold in the hazelnuts.

7

Spoon into the pan and bake for 25 Minutes or until the top has formed a crust.

8

Cool the cake on a rack for 10 Minutes. Run a knife around the edge and remove from pan.

9

Dust the cake with additional cocoa powder. Serve with lightly sweetened whipped cream that has been flavoured with a spoonful of hazelnut liqueur.

Serves 8-10. Bon appétit!

Flourless Chocolate Cake