Best 3 Hungarian Flourless Hazelnut Cake Recipes
Indulge in the delectable Hungarian Flourless Hazelnut Cake, a symphony of flavors and textures that will tantalize your taste buds. This gluten-free masterpiece is crafted with finely ground hazelnuts, lending a rich, nutty flavor that pairs perfectly with the sweetness of the honey and the delicate aroma of vanilla. The result is a moist, dense cake with a tender crumb and a delightful crunch from the toasted hazelnuts. Accompanying this exceptional cake are two equally tempting variations: the gluten-free Chocolate Hazelnut Cake, a decadent treat that combines the richness of chocolate with the nutty goodness of hazelnuts, and the classic Flourless Chocolate Torte, a timeless dessert that showcases the elegance of dark chocolate. Embark on a culinary journey with these exceptional recipes, creating unforgettable moments of indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
HUNGARIAN FLOURLESS HAZELNUT CAKE
(Taken from another site) as ours is similar, but this was adapted to be gluten free. Absolutely Delicious!
Provided by IammenotyoU
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F (165°C). Grease and flour a 9 inch springform pan. Grind hazelnuts until very fine. Add baking powder 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 fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 380.3, Fat 37, SaturatedFat 11.3, Cholesterol 148.2, Sodium 105.2, Carbohydrate 7.4, Fiber 3.3, Sugar 1.8, Protein 8.8
FLOURLESS CHOCOLATE-HAZELNUT CAKE
Small wedges of this luscious, superchocolaty cake go a long way.
Provided by Jill Silverman Hough
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Quick & Easy Frangelico Chill Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
- Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. 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. 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). 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. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
- Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
HUNGARIAN FLOURLESS HAZELNUT CAKE
Steps:
- Preheat oven to 325 degrees. Grease and flour a 9 inch springform pan. Grind hazelnuts until very fine. Add baking powder to 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 fold in until no streaks remain. Pour into prepared 9 inch springform pan. Bake for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack. When the cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Tips:
- Use the best quality ingredients you can find. Fresh, flavorful hazelnuts will make a big difference in the final product.
- Make sure to grind the hazelnuts very finely. This will help to create a smooth, even texture in the cake.
- Don't overbeat the egg whites. Overbeaten egg whites will make the cake tough.
- Bake the cake until it is just set in the center. Overbaking will make the cake dry.
- Let the cake cool completely before serving. This will help to prevent it from falling apart.
Conclusion:
This Hungarian Flourless Hazelnut Cake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a delicate hazelnut flavor. It is also gluten-free, making it a great option for people with gluten sensitivities. If you are looking for a special dessert to impress your friends and family, this Hungarian Flourless Hazelnut Cake is sure to do the trick.
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