Hazelnut Cake with Nutella Ganache

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 522.5
  • Total Fat: 40.5 g
  • Cholesterol: 119.7 mg
  • Sodium: 135.2 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 11.2 g

View full nutritional breakdown of Hazelnut Cake with Nutella Ganache calories by ingredient
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An eastern european-style flourless cake with a simple ganache frosting.

Makes 12-16 servings.

Garnish not included in nutritional info.
An eastern european-style flourless cake with a simple ganache frosting.

Makes 12-16 servings.

Garnish not included in nutritional info.

Number of Servings: 12


    For the cake:
    350 g shelled hazelnuts (about 12 oz.)
    2 teaspoons baking powder
    6 egg yolks
    100 g white sugar (about Ĺ cup)
    6 egg whites

    For the filling frosting:
    Approx. 1/2 jar nutella

    For the ganache frosting:
    1 c. heavy cream
    1-1/2 c. dark chocolate pieces (use good bittersweet baking chocolate, the nutella will sweeten it up)
    1/4 c. nutella

    Garnish with additional whipped cream and whole hazelnuts.


For the cake:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour (*if going gluten free, use more hazelnut flour) two 9 inch cake pans (optional, but helpful: line the bottom of the pans with parchment rounds). Grind hazelnuts until very fine (or just use hazelnut flour if you can get it). Stir baking powder into hazelnuts and set aside.

In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.

In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and gently fold in until no streaks remain.

Pour into prepared cake pans. Bake in preheated oven for 35 to 45 minutes, until top of cakes spring back when lightly tapped. Cool in pans for 10-15 minutes, then turn out and cool completely on wire rack.

For the ganache frosting:
In double boiler, combine cream and chocolate pieces, stirring constantly until dissolved and smooth. Remove from heat and stir in nutella. Place ganache in refrigerator until it has firmed up to a spreadable consistency (usually an hour or so, depends on how soft your chocolate was).

To frost cake:
Place bottom cake round on serving dish. Spread the top with straight-up nutella (use as much as you need to reach the filling consistency you prefer, usually a half a jar). Set top layer over nutella. Spread ganache over top and sides (if itís hard to spread, let it warm up a bit, if itís too soft/runny, chill it a bit). Once frosted, chill cake to set frosting (at least an hour before serving, keeps up to a couple days refrigerated).

To garnish:
Before serving, whip whipping cream. Pipe or spoon a dollop of whipping cream onto each piece and top with one whole hazelnut.

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