FLOURLESS HAZELNUT CAKE, EASY & MOIST (ONLY 5 INGREDIENTS) #asmr #glutenfree

FLOURLESS HAZELNUT CAKE, EASY & MOIST (ONLY 5 INGREDIENTS)

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I was going through my mom’s pantry and saw some roasted hazelnuts in a jar. They tasted okay but I could tell they were nearing towards expire. That’s why I decided to immediately use them. Luckily, I remembered a recipe I saw a short time ago. This moist flourless hazelnut cake is so easy to make, tastes really good and has only 5 ingredients; if you omit chocolate, you need only 4. No need to say that it is gluten free as well.

I changed the recipe a bit. As a chocolate lover, of course I had to add chocolate. By the way, I love hazelnut & chocolate combo. I used mahlab as the spice in the recipe. I descreased the sugar amount and this made the cake batter runnier. This led to the coarsely chopped chocolate sinking to the bottom. However, I really loved this incident because the chocolate pieces at the bottom seems like a second layer. The chocolate pieces are also fudgy which gives a great texture to the moist hazelnut cake on top.

This cake has the perfect sweetness that doesn’t suppress the hazelnut flavor. This cake’d be great to enjoy during a tea or coffee break or since it is very moist, you can enjoy it on its own.

I hope you try & like it as well. Bon appetit 😋

Recipe adapted from Ma Vie Caramel
(20cm cake pan)

INGREDIENTS:
– 5 medium eggs at room temperature🥚
– 120 gr sugar (I used 90 gr for a very little sweet taste)
– 110 gr melted butter at room temperature or warm
– 215 gr ground hazelnuts
– (Optonal) 1 tsp mahlab
– (Optional) A pinch of salt🧂
– 60 gr roughly chopped chocolate or chocolate chips

– A few tbsp of roughly chopped hazelnuts for topping

INSTRUCTIONS:
– In a big bowl, whisk the eggs with the sugar on medium speed for 4-5 minutes until the sugar is completely dissolved.
– Add the butter and whisk until homogeneous.
– Add the ground hazelnuts and whisk until homogeneous.
– Add the mahlab and whisk again.
– Add the chocolate pieces and mix until fully combined.
– Pour into your cake pan. If some chocolate pieces remain at the bottom of the bowl, try to place them evenly within the cake batter.
– Top with chopped hazelnuts.
– Bake in a preheated 180C oven for 22 min. Then drop the temperature to 170C and bake for 13 more minutes. The cake is done when it has a golden brown crust and a toothpick inserted in the center comes out clean.
– Let the cake cool down to room temperature completely and if possible, better serve next day.

NOTES📝:
– Line the sides of your pan as well, this makes unmolding super easy.
– You may use hazelnut flour instead of ground hazelnuts.
– Since there is no flour and leavening agent in the cake batter, the cake will not rise too much. This is a dense but super moist cake.
– Baking time may vary depending on your oven; start checking after 30 minutes.
– You may use 1 tsp vanilla extract or ground cinnamon instead of mahlab.
– You may sprinkle the cake with icing sugar before serving.

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