Chocolate Hazelnut Cake I gluten-free
This moist CHOCOLATE HAZELNUT CAKE contains a double portion of chocolate and the nuts give it a great consistency. Oh YUM!
Servings Prep Time
1cake (Ø25cm) 20minutes
Cook Time
Servings Prep Time
1cake (Ø25cm) 20minutes
Cook Time
Chocolate Hazelnut Cake
  • 6medium organic eggs
  • 1/2cup Buttersoft
  • 1cup mascobado sugaror brown sugar
  • 3cups finely grated hazelnuts
  • 1/3cup corn starch
  • 4tbsp cacao powder
  • 2tsp baking powder
  • 1tsp cinnamon
  • 1pinch of salt
  • 200g chococlate
  • 2tbsp coconut oilor cacao butter
  • fresh berries
  1. Separate the eggs. Whisk the egg whites together with the salt in a food processor to form a snow. Pour into a bowl and set aside.
  2. Preheat the oven to 170°C. Prepare a cake tin (approx. Ø 25 cm). If it is not coated, grease it slightly.
  3. Beat the softened butter and sugar for a few minutes until fluffy. Gradually add a yolk and mix for another 2 minutes.
  4. Mix hazelnuts, corn starch, baking powder and cinnamon in a bowl. Fold into the yolk-butter-sugar mixture until combined. Fold in the beaten egg white with a whisk.
  5. Empty the dough into the cake tin and bake for 35-40 minutes. No dough should stick if you put a skewer in it.
  6. Let the cake cool down in the mould for a few minutes. Then turn out onto a plate and let it cool completely.
  7. Place the chocolate and coconut oil in a heat-resistant container and melt over a water bath. Stir until the chocolate is smooth. Glaze the cake with it. Refrigerate in the fridge. Before serving, garnish the chocolate cake with fresh berries.