Flourless Nutella Cake – A rich and fudgy flourless chocolate cake full of Nutella! Top with raspberries for hazelnuts for a decadent dessert.
Nutella has to be one of my favorite things. Nutella No Bake Bars are on constant rotation in the summer at my house. We put it on English Muffins for breakfast, and will make just about any excuse to eat it.
4 Ingredient Nutella Brownie Cups are so easy to make it is almost dangerous. So at least this Flourless Nutella Cake takes just a little bit more work, or I would want to make it ever day! I love flourless chocolate cake. I first had it on my honeymoon, and it quickly became one of my all time favorite things.
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Fudgy Nutella Brownies
Peanut Butter Nutella Swirled Fudge by Wine & Glue
Nutella Cherry Hand Pies by Wonky Wonderful
Flourless Nutella Cake
Flourless Nutella Cake - A rich and fudgy flourless chocolate cake full of Nutella! Top with raspberries for hazelnuts for a decadent dessert.
Ingredients
Cake
- 6 whole eggs separated
- 1/4 tsp salt
- 1/2 cup butter softened
- 2 cups Nutella
- 1/2 cups almond flour
- 1/2 cup dark chocolate melted
Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 Tbls butter
- 1 pint raspberries for topping
Instructions
- Preheat oven to 350 degrees. Prepare a 9 inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper.
- Beat the egg whites and salt until it forms stiff peaks.
- Beat Nutella and softened butter in a different bowl until it combines. Add egg yolks, almond flour and mix until combined. Stir in melted chocolate.
- Gently fold in the beaten egg whites.
- Pour the batter into a prepared pan. Bake for bout 45 minutes. When the cake is done, you will see that the cake will separate from the pan.
- Remove from oven and unmold. Let cool
- Mix the heavy cream, chocolate and butter in a pan on the stove top. Heat over medium heat,until the chocolate melts.
- Spread/pour the thickened chocolate mixture over the cake.
- Top with raspberries. Let the chocolate set before serving.
Notes
Recipe adapted from Ikle's Kitchen
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 615Total Fat 43gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 12gCholesterol 153mgSodium 210mgCarbohydrates 52gFiber 7gSugar 42gProtein 10g
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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Sherri King Edman says
How much dark chocolate by weight makes a half a cup melted by volume? I’m in the grocery trying to figure out how many ounces to buy.
Erin S says
You just need 1/2 cuo of dark chocolate and then you melt that. Enjoy!
Rita says
This recipe turned out perfectly and was a huge hit at thanksgiving dinner. It has WOW factor and tastes even better than it looks. Everyone has asked me to put it in the recipe roster to make again. For the dark chocolate I used one whole Lindt dark chocolate bar.
WebStings says
These will be a huge hit in a dinner party! Looks absolutely spectacular! Saving for later.
Tim says
A pint of raspberries sounds like quite a lot. Did you mean a punnet of raspberries? Or is an American pint a lot smaller than a British pint?
It turns out, yes! A British pint is larger than a US pint.. but even on US sizes, that still seems like a TON of raspberries.
But hey, who doesn’t love raspberries, right?
Erin S says
The raspberries are served on top of the cake for decoration and to help balance the rich chocolate flavor. You do not need to use them all. But you can see in the picture what it looks like with the full US pint of raspberries looks like.