For your next Friendsgiving potluck bring this delicious, rich Flourless Hazelnut Chocolate Cake. We all have that friend who very vocally can't eat gluten, for one reason or another, legitimate or not. Please that friend, and your gluten loving buddies, with this decadent creation. You will truly be the hero of the meal by providing a gluten free option and a delicious dessert.
Will they miss the overplayed pumpkin pie? Most likely not since they will probably have it for Thanksgiving or any other occasion in October and November. Personally, I have had at least 5 opportunities to eat pumpkin pie and it's not even Thanksgiving yet. Do something different and unique. It will be a dessert to remember, and who knows, maybe it will be expected at next year's function.
I made this for a joint birthday party for which I was asked to prepare dessert. I was planning to make a from scratch Banana Cream Pie, a favorite of the birthday boy, but was aware that there were a few gluten free people attending as well, including the birthday girl. That is why I made the flourless cake, as an alternative for gluten free and those not interested in Banana Cream Pie. However, almost all 21 guests tried it and were amazed by how moist, rich, and, frankly, chocolately it was. I even converted a flourless nonbeliever to have more faith in flourless desserts.
The best part of this cake is the versatility. Although the hazelnuts scream "fall," it can be served as a birthday cake, Thanksgiving treat, or even a classy Christmas dessert.
This cake has some serious depth and three separate parts. First, the rich chocolate cake. Second, the dreamy, silky "frosting" for the top. And third, a simple hazelnut brittle to bring the wow factor. I kept the three recipes separate since they are all optional, the cake can be a standalone dessert without the frosting and brittle. And, the brittle is great on its own too.
- 1 pound semisweet chocolate, chopped
- 1 C salted butter
- 1/3 C Frangelico hazelnut liqueur
- 1 t vanilla extract
- 7 large eggs, at room temperature
- 1 C granulated sugar
- 3 ounces semisweet chocolate, chopped
- 1/2 C salted butter
- 1/2 extra large egg white (this is approximate so try your best to get half of it)
- 1/2 t vanilla extract
- 1 t Frangelico hazelnut liqueur
- 3/4 C powdered sugar, sifted
- 1 T unsweetened cocoa powder, sifted
- 1/2 C roughly chopped hazelnuts
- 1 C granulated sugar
Assembly: Carefully take cooled cake off the bottom of a springform pan and place it on the desired serving plate. Dump frosting on the cake and frost just the top in a thick layer focusing on the middle, which will likely have sunk slightly. Add hazelnut brittle as garnish. If transporting cake, bring frosting and brittle in separate containers and assemble before serving.