Chocolate Hazelnut Cake with Ganache (GF)

I discovered this recipe on the YouTube Channel of my Guy Demarle Colleague Katia (@katiaginglinger). Since I did not have anymore Almond Flour, I used Hazelnut Flour instead and it was delicious. Of course, you will find Katia’s recipe right HERE!

I hope you Enjoy this recipe as much as I did. Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe.

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Chocolate Hazelnut Cake with Ganache (GF)

bakingwithnessa

This Chocolate Hazelnut Cake is as soft as a pillow and full of flavors enhanced by the Chocolate Ganache. Bonus: It is also Gluten Free!

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Prep Time 10 minutes mins

Bake / Cook Time 27 minutes mins

Total Time 37 minutes mins

Course Dessert

Cuisine French

Servings 6

Equipment

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Tender Heart Flexipan®

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Baking Sheet (S)

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Mini Round Flexipan®

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Magnetic Measuring

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Mixing Bowl

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Mini Whisk

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Whisk

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Whisk Spatula

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Spatula

Ingredients

 

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CHOCOLATE HAZELNUT CAKE BATTER

• ▢ 7 tbsp (100 g) butter (Melted)
• ▢ 1 3/4 cup (200 g) hazelnut flour
• ▢ 1/2 cup (100 g) sugar
• ▢ 4 eggs
• ▢ 3 tbsp (55 g) hazelnut spread
• ▢ 2 tbsp (20 g) hazelnuts (Halves, To Decorate)

CHOCOLATE GANACHE

• ▢ 2 oz (60 g) dark chocolate chips
• ▢ 1/4 cup (60 g) heavy whipping cream

Instructions

 

CHOCOLATE HAZELNUT CAKE

• Preheat oven to 400F/200C.
• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk together hazelnut flour and sugar. Add the eggs, then the hazelnut spread, the cooled butter, and whisk gently until smooth. 
• Place your Tender Heart Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Pour your Batter into your Flexipan®.
  

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• Bake for 27 minutes at 400F/200C. (Every oven heats differently, monitor your cake from 25min). It is ready when the toothpick inserted comes out clean.
  

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• Once your Chocolate Hazelnut Cake is out of the oven, let it cool down for about 10min. Then, Unmold and set aside.

CHOCOLATE GANACHE

• While your Cake is cooling down, prepare the Chocolate Ganache.
• Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Pour over cake. And decorate with the Hazelnut Halves. Enjoy at room temperature & Bon Appétit.

YouTube Video

Photos

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Nutrition

Calories: 588kcal | Carbohydrates: 35g | Protein: 10g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 176mg | Potassium: 172mg | Fiber: 5g | Sugar: 26g | Vitamin A: 714IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg

Keyword baking with hazelnut flour, bon cook, easy french recipe, easy gluten free recipe, easy recipe, flexipan, Gluten Free, gluten free cake, gluten free foodie, gluten free recipes, guy demarle, moule coeurs, silicone bakeware, silicone molds, silpat, tender heart mold

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/chocolate-hazelnut-cake-with-ganache-gf/

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