Name: Chocolate Hazelnut Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 250g whole blanched hazelnuts; 200g butter, cubed, plus extra for greasing; 200g dark chocolate, broken into squares; 6 medium eggs, separated; 200g caster sugar, preferably golden; 3 tbsp hazelnut liqueur, amaretto liqueur, or fresh orange juice; 150g chocolate hazelnut spread (for topping)

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This chocolate hazelnut cake is rich, nutty, and indulgent, inspired by the Piedmont region’s famous gianduia blend of hazelnuts and chocolate. I love how the roasted hazelnuts bring a deep flavor that balances the smooth chocolate, making it perfect for celebrations or as a treat to impress guests.

Chocolate Hazelnut Cake

Why You’ll Love This Recipe

I like how this cake combines a luscious chocolate base with the earthy sweetness of roasted hazelnuts, creating a dessert that feels both luxurious and homely. I don’t need flour for this recipe, so the texture is naturally moist and slightly dense, yet still light from the whipped egg whites. I also love that I can choose between hazelnut liqueur for a grown-up twist or orange juice for a family-friendly version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake

250g/9oz whole blanched hazelnuts
200g/7oz butter, cubed, plus extra for greasing
200g/7oz dark chocolate, broken into squares
6 medium eggs, separated
200g/7oz caster sugar, preferably golden
3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)

Topping

150g/5½oz chocolate hazelnut spread

Directions

I start by preheating the oven to 200C/400F/Gas 6. I place the hazelnuts on a baking tray and roast them for about 10 minutes, shaking the tray halfway through, until golden brown. I keep a close eye to avoid burning, then let them cool slightly.
I reduce the oven temperature to 180C/350F/Gas 4. I grease a 23cm/9in springform tin and line the base with baking parchment.
I grind 200g/7oz of the roasted hazelnuts in a food processor until fine but with a few coarser bits for texture. I set aside the remaining 50g/2oz hazelnuts for decoration.
I melt the butter and chocolate in a heatproof bowl over simmering water, removing it from the heat just before fully melted, letting the residual warmth finish the job.
I stir in the ground hazelnuts and cool for 5 minutes.
I whisk the egg yolks with the sugar until pale and creamy, then mix into the chocolate mixture.
In a clean bowl, I whisk the egg whites until stiff peaks form.
I stir the liqueur or orange juice into the chocolate mixture, add a spoonful of egg whites, mix well, then gently fold in the rest.
I pour the batter into the tin and bake for 35–40 minutes until risen and firm.
I cool the cake in the tin for 30 minutes, then remove and cool completely.
Once cold, I spread with chocolate hazelnut spread and top with the reserved hazelnuts, whole or chopped.

Servings and timing

Servings: 10
Prep time: 30 minutes to 1 hour
Cook time: 30 minutes to 1 hour

Variations

I sometimes swap the dark chocolate for milk chocolate for a sweeter flavor. I also like adding a pinch of cinnamon to the ground hazelnuts for warmth. For a festive twist, I can use a mix of hazelnuts and almonds. If I want it extra decadent, I add a drizzle of melted chocolate over the top after spreading the hazelnut topping.

storage/reheating

I keep the cake in an airtight container at room temperature for up to 3 days. If I want to store it longer, I refrigerate it for up to a week, bringing it back to room temperature before serving. It also freezes well for up to 2 months without the topping — I thaw it overnight and add the spread and hazelnuts before serving.

FAQs

Can I make this cake gluten-free?

Yes, I don’t need to change anything — it’s naturally gluten-free since there’s no flour.

Can I use store-bought ground hazelnuts?

I can, but I prefer roasting and grinding them myself for fresher flavor and better texture.

Can I make it without liqueur?

Yes, I simply replace it with the same amount of fresh orange juice for a non-alcoholic version.

How do I know when the cake is done?

I gently press the top — if it’s firm and springs back, it’s ready. A skewer might come out slightly moist because of the rich texture.

Can I make this ahead?

Yes, I often bake it the day before and add the topping just before serving for the freshest taste.

Conclusion

I find this chocolate hazelnut cake to be the perfect mix of indulgence and elegance, with rich chocolate and nutty depth in every bite. Whether I make it for a celebration or just because I’m craving something special, it never fails to impress.