Chocolate Hazelnut Cake – A rich, chocolatey cake full of toasted hazelnut flavor. If you love Nutella, you’ll love this incredible dessert that’s ideal for special occasions.
I first saw this delicious cake years ago on the Food Network. Anything that has hazelnut in the name, I want to try. This Chocolate Hazelnut Cake reminds me of Gooey Brownie Pie but with hazelnuts.
Speaking of hazelnuts, one of my favorite treats to have around in the summer are Nutella No-Bake Bars. And if you’ve never tried Nutella Donuts, definitely put that on your list to try, too. Nothing beats warm donuts filled with creamy chocolate-hazelnut spread–except this cake!
Why This Recipe Woks
- This cake is dense and decadent. It tastes like a rich and fudgy hazelnut brownie!
- You only need about 10 minutes of prep time to get this treat baking in the oven.
- A perfect dessert for entertaining that’s sure to impress.
- As it bakes, it gets a crackly top that’s simply to die for.
- It’s a naturally gluten-free recipe.
What You’ll Need
- Hazelnuts – Ground hazelnuts add structure and an incredible nutty flavor.
- Semi-sweet chocolate chips – Chocolate chips add a melty, gooey chocolate element to this cake.
- Almond flour – Almond flour gives more structure to the cake and a touch of almond flavor.
- Sugar – Sugar gets ground and melted with chocolate to make a smooth paste.
- Eggs – Eggs provide structure and richness. They also help the ingredients to stick together.
- Butter – Butter adds a rich flavor to make the cake super satisfying.
- Vanilla extract – Fragrant vanilla enhances the hazelnut and chocolate flavors.
- Hot water – Hot water melts the chocolate and sugar together to make the chocolate paste for the cake.
This little brown nut is the star of the show here. If you have fresh hazelnuts at home, make sure you remove their shells before roasting. In fact, it’s way easier to buy them shelled.
To roast them, place the shelled nuts on a baking sheet and bake in a preheated oven at 275°F for roughly 15 minutes. They should be lightly browned and smell nutty but not burnt.
To remove their skins, let them cool for about 5 minutes. Then, while they’re still warm, rub a small handful between your palms to rub the skins off. Or you can place them in a clean kitchen towel and remove the skins that way.
How To Make Chocolate Hazelnut Cake
- Prepare your pan – Butter and flour a 9-inch pie or tart pan. Set aside.
- Make the dry mix – In a food processor, pulse 4 oz. of the chocolate chips, hazelnuts, and almond flour until the hazelnuts are coarsely chopped. Transfer to a small bowl and set aside.
- Grind sugar and chocolate – Blend the remaining chocolate chips and sugar to a fine texture in the food processor.
- Add the hot water – As the machine is running, gradually add the hot water until the chocolate is melted and the mixture is smooth.
- Add the rest of the wet ingredients – Add the eggs, butter, and vanilla to the food processor. Pulse until well-blended.
- Add the dry mix – Add the hazelnut mixture to the food processor, then pulse to incorporate. Then, pour the mixture into your prepared pie or tart pan.
- Bake and cool – Bake for 35 minutes in a 350°F oven. Remove and cool for 1 hour on a cooling rack. Then refrigerate for two hours.
- Temper and serve – Before serving, set the pie out for 30 minutes to let it return to room temperature. Serve with whipped cream on top.
- This cake puffs up slightly as it bakes. It will settle when you remove it from the oven, so it’s okay if it looks a little sunken!
- Serve with a dollop (or a piped rosette) of fresh whipped cream on top. It would also be great with vanilla bean ice cream.
- Sprinkle the top with candied hazelnuts for a gorgeous presentation.
- I like to make this cake in a springform pan, so it’s easy to serve up perfect slices. But if you don’t have one, a pie plate or tart pan works great, too.
You can use all-purpose flour instead of almond flour without any problems. It’s such a small amount to replace that it would still be a relatively low-gluten cake, too.
If you’re not a fan of semi-sweet chocolate, feel free to use dark chocolate chips instead. Around 70% cocoa would be perfect for this recipe. You could also try milk chocolate if you prefer.
How To Serve Chocolate Hazelnut Cake
This elegant hazelnut cake pairs perfectly with an adult beverage. Start with a Bailey’s White Russian or a mug of Kahlua Hot Chocolate for a creamy drink. My Spiked Apple Cider with caramel vodka would also be a delicious match.
For iced drinks with a brighter flavor, start the party with Easy Christmas Sangria or refreshing Pomegranate Gin and Tonics.
More Delicious Dessert Recipes
There’s more hazelnut where that came from with these decadent Nutella recipes!
- Nutella Stuffed Cookies – A mind-blowing twist on a classic chocolate chip cookie.
- Homemade Nutella – That’s right, you can make your own hazelnut chocolate spread right at home.
- Nutella Cupcakes – Filled with Nutella and topped with Nutella buttercream to make the ultimate cute comfort treat.
- Nutella Ice Cream – Delicately flavored with Nutella, this could make the best ice cream sundae you’ve ever had.
- Nutella Crepes – Take Nutella to brunch with these scrumptious filled crepes.
- Nutella Skillet Cookie – A giant Nutella cookie with gooey Nutella filling–great for serving a crowd.
- 8 oz semi-sweet chocolate chips
- 1 cup hazelnuts, toasted
- 1/4 cup almond flour
- 3/4 cup granulated sugar
- 1/4 cup hot water
- 4 whole large eggs
- 1/2 cup butter, cut into cubes
- 2 teaspoons vanilla extract
- Preheat oven to 350º F. Prepare a 9 inch pie plate or tart pan with butter and flour. Set aside.
- Put 1/2 of the chocolate chips, hazelnuts, and flour in the food processor. Pulse until the hazelnuts are coarsely chopped. Pour the nut mixture into a small bowl and set aside.
- Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla. Pulse until mixture is blended.
- Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish.
- Bake for 35 minutes. Cool for 1 hour in a cooling rack. Refrigerate for 2 hours. Allow the pie to return to room temperature for 30 minutes before serving.
- Serve topped with whipped cream
You can use all purpose flour in place of the almond flour without problems.
Recipe from Food Network
Amount Per Serving Calories 376Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 99mgSodium 104mgCarbohydrates 33gFiber 3gSugar 28gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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