You are here

Gluten-Free Hazelnut Cake

Gluten-Free Hazelnut Cake

Nutrition Facts
  • cal. (kcal) 391
Gluten-Free Hazelnut Cake
  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 37 mins at 375°F
  • Refrigerate: 2 hrs
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
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

Directions

Cake
  1. Heat oven to 375 degrees . Coat a 9-inch springform pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Bake 35 to 37 minutes. Cool on a wire rack to room temperature. Refrigerate 2 hours. Remove side of pan.
Topping
  1. Whip cream, sugar and vanilla to soft peaks. Spoon on cake and sprinkle with hazelnuts.

Nutrition Information for Gluten-Free Hazelnut Cake

Servings Per Recipe: 12
PER SERVING: 391 cal., 35 g total fat (17 g sat. fat), 88 mg sodium, 18 g carb. (3 g fiber, 13 g sugars), 7 g pro.