Flourless Nutella Cake


by: DinnersDishesandDesserts

A rich and decadent flourless chocolate cake.


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serves: 12


6 eggs (separated)

1/4 tsp salt

1 stick of butter (softened)

400 g of Nutella

1 tablespoon rum, Frangelico or water (I used Water)

100 g ground hazelnuts (I only had almonds, so that is what I used)

100 g melted dark chocolate


75 ml heavy whipping cream

125 g dark chocolate

1 tablespoon rum, Frangelico or water (I used Water)

1 pint 100g Hazelnuts, toasted and Chopped

Nutrition Facts
Flourless Nutella Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 510

  • Total Fat: 38.5 g
  •     Saturated Fat: 20.8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 107 mg
  • Sodium: 165.7 mg
  • Total Carbs: 32.9 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 24.4 g
  • Protein: 8.5 g

how is this calculated?

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1.  For the cake, beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so. Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.

2.  Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.

3.  Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.

4.  Unmold, cool the cake and get the icing ready.

5.  For the icing,m ix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.

6.  Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens. I added 4 Tbls powdered sugar at this point because it was too dark for me. Still did not end up all that sweet.

7.  Spread/pour the thickened chocolate mixture over the cake.

8.  Decorate with chopped toasted hazelnuts or raspberries.

Cooks' note:

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