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The rich dark chocolate blends wonderfully with sweet hazelnuts in this moist cake that doesn't need butter. Its melt-in-your-mouth texture and amazing smell make it perfect for anyone who loves tasty but lighter treats. Made without dairy and white flour, you'll love how easy it is to make yet how impressive the results are.
I made this cake for a dinner party where one friend couldn't eat dairy. Everyone gobbled it up and asked for the directions, not even noticing there wasn't any butter! The hazelnut paste gives it an amazing softness and adds a nutty flavor that makes each bite of chocolate taste even better.
Quality Ingredients
- Dark baking chocolate: Go for good chocolate with at least 60% cocoa for a deep, rich flavor that forms the base of your cake.
- Hazelnut paste: Works better than butter by adding natural creaminess while boosting the nutty flavors that go so well with chocolate.
- Ground hazelnuts: The fine texture adds subtle flavor and gives a slight crunch that works beautifully against the soft chocolate.
- Whole wheat flour: Offers more fiber and nutrients than white flour, giving the cake a homey, filling quality without making it heavy.
- Unrefined cane sugar: Still has the natural molasses from sugarcane, adding caramel notes that match perfectly with chocolate.
I really love using hazelnut paste in this cake. One time when I ran out, I tried half almond butter and half cashew butter instead. It tasted good but different - hazelnuts really bring that special something that reminds you of those chocolate candy bars we all loved as kids, but in a fancier, more natural way.
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Chocolate Melting
Start by slowly melting 200g of good dark chocolate in a double boiler or using short bursts in the microwave. Your chocolate should be smooth and shiny without any lumps. Let it cool a bit before mixing with other stuff so you don't accidentally cook the eggs.
Smooth Mixing
In a big bowl, beat 3 eggs with 100g of unrefined cane sugar until the mix looks a bit pale and foamy. This step puts air into the batter and keeps your cake light even though it's packed with chocolate. Then add 100g of hazelnut paste and stir until everything's well combined.
Careful Combining
Pour the melted chocolate slowly into your egg-sugar-hazelnut mix while stirring non-stop to get a smooth, glossy batter. Then gently fold in 80g of ground hazelnuts and 50g of whole wheat flour that you've sifted together. Finish with a pinch of coarse salt to wake up all the flavors and balance the sweetness.
Watchful Baking
Pour your batter into a 20cm cake pan lined with baking paper. Bake in an oven heated to 180°C for about 25 minutes. The trick to a perfect chocolate cake is in the timing: it should still be slightly wobbly in the middle when you take it out. It'll keep cooking a bit from the leftover heat and stay nice and moist.
Salt is what I think of as the hidden hero that turns this basic cake into something amazing. Once I forgot to add it, and wow, what a difference - everything tasted flat and boring. Just a tiny pinch of coarse salt brings out all the complex chocolate flavors and makes the roasted hazelnut taste pop, creating a perfectly balanced treat.
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The flat, dense texture of this cake is on purpose and reminds me of a fancy brownie. One day when I wanted to impress some guests, I added a teaspoon of baking powder. The cake came out fluffier but lost that fudgy quality that makes the original recipe so special. I learned that some desserts are best kept simple - this cake is definitely one of them.
Final Touches
Serve this cake slightly warm with a dollop of dairy-free vanilla whipped cream that'll melt into the chocolate. For a more indulgent version, pair it with a scoop of hazelnut or caramel ice cream that'll complement the flavors perfectly. For a lighter option, add some fresh berries for a tangy freshness that cuts through the rich chocolate.
Creative Twists
Change up this recipe with orange by adding zest from an organic orange and a few drops of orange essential oil to the batter for a classic flavor combo that always works. For something more unusual, mix in a teaspoon of ground cardamom and some chopped pistachios for color and crunch. If you like texture contrasts, save 50g of chocolate, chop it roughly, and fold these chunks into your batter just before baking.
Storing Tips
This cake stays good for up to four days under a cake dome or in an airtight container at room temperature. The texture actually gets even more fudgy after a day as the flavors fully develop. To enjoy it like it's fresh from the oven, warm it briefly in the microwave or for a few minutes in a low oven. It freezes really well too - cut it into single portions and store them for up to three months for whenever you get a sweet craving.
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I found this recipe when I was trying to cut down on dairy without giving up tasty desserts. Since chocolate and hazelnuts are one of my favorite combinations, I tried many versions before getting this perfect balance. What I love most is seeing people's faces when they learn a cake can be rich and delicious while still being healthier and working for different dietary needs. This dessert shows that alternatives can sometimes taste even better than the original.
Frequently Asked Questions
- → How can I tell if the cake is done?
- Stick a knife in the center—it should come out slightly wet but not runny for a gooey center. For a firmer cake, bake 5 more minutes.
- → Can I swap hazelnut puree?
- Absolutely! Try almond or peanut butter instead, but the taste and texture will differ. Hazelnut puree gives this cake its unique nutty richness.
- → How do I make the cake softer?
- Don’t overbake, and let it cool fully in the pan. Adding a spoonful of strong coffee to the mix also boosts the chocolate flavor while keeping it moist.
- → Is this recipe gluten-free friendly?
- Yes, swap wheat flour with rice flour or a gluten-free mix. The texture will shift slightly, but it's still incredibly tasty!
- → Does this cake freeze well?
- Totally! Slice it and freeze individual pieces. Let them thaw on the counter for a couple of hours or use the microwave to warm them quickly.