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Gluten-Free Hazelnut Cake

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Ingredients

  • Cake
  • 8 ounces semisweet baking chocolate, coarsely chopped
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces
  • 1 1/4 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups finely ground toasted hazelnuts
  • 1/3 cup unsweetened cocoa powder
  • Topping
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup toasted hazelnuts, coarsely chopped

Details

Servings 12
Preparation time 20mins
Cooking time 157mins
Adapted from familycircle.com

Preparation

Step 1

Cake
Heat oven to 375 degrees . Coat a 9-inch springform pan with nonstick cooking spray.
Place chocolate and butter in a large metal bowl over a pot of simmering water. Stir occasionally until melted. Remove bowl from pot and cool slightly. Beat in sugar until combined; beat in eggs, one by one, incorporating each before adding the next. Beat 2 minutes.
Beat in vanilla and salt. Gradually add hazelnuts while beating on low speed. Sift cocoa into bowl and beat until incorporated and batter is smooth. Pour into pan.
Bake 35 to 37 minutes. Cool on a wire rack to room temperature. Refrigerate 2 hours. Remove side of pan.
Topping
Whip cream, sugar and vanilla to soft peaks. Spoon on cake and sprinkle with hazelnuts.

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