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Flourless Chocolate Hazelnut Cake

  • Yield: 16 servings 1x



12 oz unsweetened baker’s chocolate

3/4 cup ghee or coconut oil

6 large eggs

1 1/4 cup coconut sugar

1/4 cup coconut water or coconut milk

2 tsp vanilla

1 cup ground hazelnuts, about 5 oz, plus extra for garnish

1/2 tsp salt


1/4 cup maple syrup

2 oz baker’s chocolate


  1. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk occasionally until mixture is melted and smooth. Remove bowl from over water.

  2. Whisk eggs, coconut sugar, coconut water or coconut milk, and vanilla in large bowl to blend. Add chocolate mixture and whisk until smooth.

  3. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt.

  4. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.

  5. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).

  6. Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours.

  7. When the cake is cooled, heat the maple syrup and the baker’s chocolate in a small saucepan over low until the chocolate is just melted, stirring occasionally.

  8. When the mixture is melted and combined pour it over the top of the cake and spread it to cover the surface. Garnish with remaining ground hazelnuts and whole hazelnuts if desired.


This cake can be made 2-3 days ahead. Cover and keep chilled.

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