Flourless Chocolate Cake

Flourless Chocolate Cake

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Refridgerate 3 hours
Total Time 1 hour 45 minutes
Servings 12 servings


  • 12 ounces bittersweet chocolate, chopped
  • 3/4 cup unsalted butter, cut into chunks
  • 6 large eggs
  • 1 cup golden brown sugar
  • 1/4 cup Frangelico liqueur
  • 1 cup ground hazelnuts
  • 1 tsp kosher salt


  • Preheat oven to 350°F. Butter a 9-inch springform pan and line with parchment paper. 
  • In a microwave-safe bowl, combine the chocolate and butter. Heat in one minute increments until melted and smooth
  • Whisk eggs, golden brown sugar, and Frangelico liqueur. Add the chocolate mixture and stir until smooth
  • Stir in ground hazelnuts and 1 tsp of salt
  • Transfer batter to prepared pan and tent the top of the pan with aluminium foil
  • Bake for 90 minutes, until the cake is set in the center
  • Cool cake in the pan on a wire rack. Once cool, chill the cake in the refrigerator for 3 hours.


  • Whipped cream and caramelised hazelnuts make an excellent topping for the cake
  • This cake can be made up to three days ahead