This flourless chocolate hazelnut cake is a great mix of flourless chocolate cake and finely ground hazelnuts. You can find the recipe here. A chocolate cake that was supposed to be gluten-free but ended up being hazelnut-flavored instead. This flourless chocolate hazelnut cake manages to be both rich and somewhat fudgy while yet maintaining a light texture. It has a delicious nutty taste thanks to the ground hazelnuts, and it's kind of like having Nutella in cake form. In addition to that, it does not include gluten by mistake.
After trying a flourless chocolate cake for the first time at a restaurant, I was determined to make my version, and the one I came up with is now considered to be the best. Baking a chocolate cake without using any flour is ridiculously simple. The ground nuts and the eggs come together to form the main body of the cake. There is some cocoa and some nice, dark chocolate in there to make it uber-chocolatey, and then there are all of the necessary components for a wonderful, can-I-have-some-more-please chocolate cake to finish it off (aka butter and sugar). Ground hazelnuts are a significant component in flourless cakes, along with other nuts. I use american hazelnuts in this recipe, but almonds, which are more often seen in recipes, would work just as well. I've used both cocoa and chocolate in this recipe because I want to guarantee that it has a robust chocolate taste. When it comes to sugar, I suggest using just standard white sugar. If you use brown sugar instead of white, the cake can turn out a touch too moist. Eggs: You'll need four eggs, and they'll each be in their compartment. To give the cake more volume, the egg whites are beaten until stiff. Vanilla: Adding vanilla extract to chocolate is a great method to bring out more of the chocolate's taste. The use of salt serves to both enhance the taste of the chocolate and bring about a sense of equilibrium. Baking powder: This just gives the cake a little bit of volume and lift.
My favorite way to prepare ground hazelnuts or hazelnut meal is to make it yourself, and then use it in my flourless chocolate hazelnut cake. Because of this, I will be able to toast them first, which will ultimately result in a more flavorful product. However, you may use hazelnuts and almond that have already been ground, and the result will still be excellent. After you have ground your nuts, the first step in transforming this mixture into a cake is to cream together some butter and sugar. Following this, the egg yolks, a dash of vanilla extract, and finally the melted chocolate should be added. Now you may add your dry ingredients and carefully incorporate them into the mixture. In the last step, you will whip the egg whites until they form soft peaks, and then you will gently fold them into the batter. After smoothing it out, transfer it to a spring-form pan that is 8 inches in diameter and line it. Bake it for 45 to 50 minutes.
Gluten free hazelnut cake
Gluten free hazelnut torte with whipped cream and chocolate ganache is a simple and gorgeous cake. Pre-heat the oven to 325 degrees F. Add a few tablespoons of granulated sugar to either two 9-inch pans or one 9-inch spring form pan. Make sure the sugar covers the bottom and edges of the pans by rolling them around. Remove any extra sugar from your diet. Pulse the high quality hazelnut and baking powder together in a food processor until the nuts are finely crushed. You don't want to turn them into nut butter if you over-blend them. Set away for a later time. Whip the egg whites in a large basin or the bowl of your stand mixer. Continue mixing until they achieve medium stiffness, then gradually add the 2 TBSP granulated sugar while still foamy. In a separate dish, whisk the yolks and whites of the eggs until light and fluffy with the remaining 12 cups of sugar. Stir in the liqueur (or vanilla essence) and powdered hazelnuts until they are completely mixed. Egg whites should be folded into the hazelnut and egg yolk mixture using a flexible rubber spatula. Gently fold in the remaining egg whites until the batter is completely smooth and free of any visible lumps or streaks of egg white. Serve hot from the oven on the middle rack, garnished with a dollop of sour cream. It should take around 30 minutes for two 9-inch pans or 50-60 minutes for one 9-inch spring form pan to bake, or until the edges of the cake begin to come away from the sides of the pan and when gently touched, it bounces back a little bit. Allow cooling fully before serving. Each cake may be served on its own or stacked to form a tiered dessert if you use two cake pans.
You may fill a 9-inch spring form pan with whipped cream and divide the cake horizontally into two pieces (or three thin layers). It is possible to make a cake, chill it, cover it in plastic, and keep it at room temperature for up to three days. Whip up some heavy cream and decorate the cake with some finely chopped raw hazelnuts and chocolate ganache. The following recipe calls for whipping cream: In a large mixing bowl, combine all of the ingredients and whisk to a light and fluffy consistency. Make sure you don't over-blend the ingredients. You'll want to do this just before you're ready to serve. Put the chocolate in a bowl for the ganache. In a small saucepan, bring the cream to a boil over medium-low heat (do not let it boil). To make smooth and shining chocolate, pour hot cream over it. Refrigerated ganache may be preserved for as long as the cream hasn't expired in an airtight container. Reheating over low heat or in ten-second increments in the microwave until fluid again is possible after it has thickened like icing. 
Gluten free hazelnut chocolate
These irresistibly chewy and incredibly fudgy Chocolate Hazelnut Cookies will take flourless cookies and gluten free to a whole new level of deliciousness. Because they are made with hazelnut butter, their consistency is a cross between that of a cookie, a fudge brownie, and toffee. They are naturally free of dairy products as well as gluten while being loaded with cocoa and having dark chocolate chips added to them. These flourless chocolate hazelnut cookies are full of flavor but contain no flour. Distinct from the rest of the cookies. These Chocolate Hazelnut Cookies are not your typical dry and crunchy morsel; they are moist and chewy instead. They have a texture that is a cross between that of a cookie, a fudge brownie, and toffee. Cookie meets fudge brownie meets toffee. Rich in cocoa flavor and studded with molten dots of bittersweet chocolate despite having a crisp exterior, the crumb is dense, and the texture is just right for chewing. Not overly sweet, but with a tempting nuttiness. Cookies made with hazelnut butter have a more substantial "chew" than cookies made with peanut butter. It seems that different types of nut butter produce different types of textures. The marriage of chocolate and hazelnut, made popular by the rise of Nutella, combined in one mouthful of scrumptiousness to create a fusion of chocolate and hazelnut. Gluten Free Alchemist uses their homemade hazelnut butter in the flourless chocolate hazelnut cookies that they make. It is ridiculously simple to make hazelnut butter because there is only one ingredient required, which is roasted hazelnuts. About three baking sheets should be lined with baking paper. 
Prepare the oven by heating it to 360 F (180 C). Put the sugar, cocoa, salt, and bicarbonate of soda into a large mixing bowl, then use a scale to measure and mix all of the ingredients together, sure that any lumps are thoroughly broken up. After adding the hazelnut butter, vanilla, egg, and chocolate pieces and stirring everything together, you should end up with a sticky thick paste that is evenly distributed and thoroughly blended. Make softballs or mounds with the dough and place them on the baking pans. You may use a spoon or a cake-pop scoop to scoop out portions of the dough. Ensure that there is a sufficient amount of space between each to accommodate the spreading that will occur in the oven. Do not flatten. Bake for 10 to 12 minutes (until the edges are just beginning to brown), being careful to switch the trays about halfway through the baking process to maintain an equal bake. (By leaving the cookies in the oven for just a minute or two longer, you can get a crispier texture, while less time will produce a chewier cookie). Remove from the oven and let cool fully on the baking sheets before removing off the sheets. Place in a container that can seal off the air.