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Heavenly Chocolate Hazelnut Cake

Heavenly Chocolate Hazelnut Cake

This rich and dense flourless dessert is similar to a Spanish custard cake.

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30 min
Prep Time
2 hrs
Total Time



2 1/2 cups real semi-sweet chocolate chips

1/2 cup Land O Lakes® Butter

1/2 cup toasted finely chopped hazelnuts or filberts, skins removed

2 tablespoons sugar

4 large Land O Lakes® Eggs, slightly beaten


4 (1-ounce) squares semi-sweet baking chocolate

1/4 cup Land O Lakes® Heavy Whipping Cream


Melted chocolate, if desired

Toasted chopped hazelnuts, if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Grease bottom and sides of 8-inch springform pan; dust with powdered sugar. Set aside.

  2. STEP 2

    Combine chocolate chips and butter in 2-quart saucepan. Cook over low heat, stirring constantly, 4-6 minutes or until smooth. Stir in nuts, sugar and eggs. Pour into prepared pan.

  3. STEP 3

    Bake 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove sides of springform pan; place cake onto serving plate.

  4. STEP 4

    Combine baking chocolate and whipping cream in saucepan. Cook over low heat, stirring constantly, 3-4 minutes or until smooth. Cool 5 minutes. Pour over top and sides of cooled cake. Refrigerate at least 1 hour until set.

  5. STEP 5

    Drizzle plate with melted chocolate, if desired. Sprinkle with hazelnuts, if desired.

Tip #1

- To toast hazelnuts, bake at 350°F, 9-11 minutes. Rub in a wet dish towel to remove skins. If skins don’t come off, continue baking for an additional 5 minutes.

Tip #2

- To make this recipe gluten-free, use gluten-free baking chips.

Tip #3

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition (1 serving)

280 Calories
21 Fat (g)
75 Cholesterol (mg)
80 Sodium (mg)
23 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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