Introduction
The Chocolate Hazelnut Spoon Cake is a dessert born of pure indulgence. Imagine the deep, complex flavors of quality dark chocolate mingling with the earthy, toasted warmth of hazelnuts, baked into a cake so moist and decadent it truly requires a spoon to enjoy. This recipe is inspired by the classic Italian *Torta Gianduja* but simplified into a flourless, fudgy masterpiece. It’s the perfect centerpiece for a dinner party or a luxurious treat for a quiet evening—it’s intensely rich, naturally gluten-free, and guaranteed to satisfy the most serious chocolate cravings.
Ingredients
- 200 g (7 oz) High-quality dark chocolate (70% cocoa minimum), chopped
- 115 g (8 tbsp or 1 stick) Unsalted butter, cubed
- 150 g (¾ cup) Granulated sugar
- 3 large Eggs, room temperature
- 1 tsp Vanilla extract
- 100 g (1 cup) Fine hazelnut meal (ground hazelnuts)
- 2 tbsp Unsweetened cocoa powder
- ½ tsp Fine sea salt
Step-by-step Preparation
- **Preheat and Prepare:** Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper, allowing the paper to overhang slightly for easy removal.
Tip: Using a springform pan makes removal even simpler, ensuring the delicate cake stays intact. - **Melt the Chocolate Base:** In a heatproof bowl set over a saucepan of simmering water (a double boiler), melt the dark chocolate and butter together, stirring until smooth and glossy. Remove from heat and let cool slightly for about 5 minutes.
- **Whip the Eggs:** In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, thick, and has increased significantly in volume. Beat in the vanilla extract.
Tip: Whipping the eggs correctly is crucial, as this provides the primary lift for this flourless cake. - **Combine Wet and Dry:** Gently fold the slightly cooled chocolate mixture into the egg mixture until just combined. In a small bowl, whisk together the hazelnut meal, cocoa powder, and salt.
- **Finish the Batter:** Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain. Do not overmix; the batter will be thick and shiny. Pour the batter into the prepared cake pan.
- **Bake:** Bake for 30 to 35 minutes. The edges should be set, but the center should still be slightly soft and jiggly—this ensures the perfect fudgy, spoonable texture.
- **Cool and Serve:** Let the cake cool completely in the pan on a wire rack. As it cools, the center will sink slightly, creating a dense, rich texture. Serve at room temperature or slightly chilled.
Tip: This cake improves in flavor the day after baking.
Nutritional Information
This is an intensely rich dessert. Per serving (approximately 8 servings), the Chocolate Hazelnut Spoon Cake contains around 420-450 calories, primarily derived from high-quality fats and natural sugars. Hazelnuts contribute healthy monounsaturated fats, Vitamin E, and magnesium, making this a delicious way to enjoy beneficial nutrients alongside your chocolate indulgence.
Storage
The cake should be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. If refrigerated, allow the cake to come back to room temperature for at least 30 minutes before serving, as the butter and chocolate will firm up significantly when cold. This cake does not freeze well due to its high moisture content.
Conclusion
The Chocolate Hazelnut Spoon Cake is a triumph of simplicity and flavor. For serving, we recommend dusting it lightly with powdered sugar or cocoa powder, and pairing it with a dollop of fresh whipped cream or a scoop of vanilla bean gelato. For an adult twist, add a teaspoon of Frangelico (hazelnut liqueur) to the melted chocolate mixture in Step 2 for an extra layer of complexity. Enjoy this luxurious dessert—it truly is the definition of comfort food.