Chocolate Hazelnut Flourless Cake

Recipe: Kathy Body
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Yes, you can have your cake and eat it too! And your ice cream. And chantilly.


Chocolate Hazelnut Flourless Cake

  • 12 ounces chocolate, chopped
  • 3/4 cup butter
  • 6 eggs
  • 1 cup brown sugar
  • 1/4 cup Frangelico
  • 1 cup Oregon hazelnut meal
  • 1 teaspoon salt

Hazelnut Ice Cream

  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 8 egg yolks
  • 1/3 cup Frangelico
  • 2 cups Oregon hazelnuts, toasted and chopped

Frangelico Chantilly

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1/4 cup Frangelico


Chocolate Hazelnut Flourless Cake

Melt butter and chocolate over a double boiler.

Whisk together eggs, brown sugar, Frangelico and salt.

Temper the hot chocolate mixture into the eggs and sugar mixture.

Prepare a spring from pan by lining the interior with parchment paper and coat the paper with butter.

Wrap the outside of the spring form pan with foil and bake in a water bath 350 degrees. This should take approximately an hour to an hour and a half, or until cake is firm and the top feels dry. Cool cake before serving.

Hazelnut Ice Cream

Heat heavy cream and milk together on stove until almost boiling.

Whisk together sugar and egg yolks. Temper milk and heavy cream into the eggs and sugar.

Add Frangelico and hazelnuts to mixture and let steep overnight under refrigeration. Strain hazelnuts out and discard.

Put the ice cream mixture into an ice cream maker and process until thickened. Serve chilled.

Frangelico Chantilly

Whip mixture until stiff peaks form. Serve.