Easy Flourless Hazelnut Cake
This moist hazelnut cake is made with just a handful of simple ingredients. Naturally sweetened with maple syrup, flourless, and topped with dark chocolate, it is an easy dessert that is rich in flavor and perfect for any occasion. A keto-friendly option is included.
Ingredients
Hazelnut Cake
- 2 eggs
- 150 g hazelnuts
- 100 g maple syrup (or a sugar-free alternative such as allulose syrup)
- 1 pinch of salt
- 2 tsp baking powder
For the topping
- Dark chocolate
- A few chopped hazelnuts
Instructions
- Grind the hazelnuts in a high-speed blender until you get a fine hazelnut flour.
- In a mixing bowl, whisk the eggs. Add the ground hazelnuts, maple syrup, salt, and baking powder, then mix everything until a smooth batter forms.
- Pour the batter into a small loaf pan or an 18 cm (7-inch) springform pan.
- If you have any batter left over, you can fill a few muffin cups as well.
- Bake at 175°C (350°F) with top and bottom heat for about 25 to 35 minutes. Check with a toothpick to see if the cake is done. Muffins will need only about 18 to 22 minutes, depending on their size.
- Remove from the oven and allow the cake to cool completely.
- Meanwhile, melt the dark chocolate either in the still-warm switched-off oven or over a double boiler.
- Spread the melted chocolate over the cooled cake and sprinkle with the chopped hazelnuts.
- Allow the cake to cool completely before slicing. This makes it much easier to cut.
Notes
Optional Keto Version
Replace the maple syrup with allulose syrup and use sugar-free chocolate for the topping.