Flourless Hazelnut Mascapone Chocolate Cake (Gluten-Free)

READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
  • Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
  • Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
  • In a small pan, melt butter and chocolate under very low heat.
  • Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
  • In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
  • Add eggs and beat until creamy.
  • Add the chocolate mixture, vanilla and liquor (if using) and mix well.
  • Add hazelnut meal, salt, and cinnamon and mix well.
  • Bake for about 40 – 45 minutes. Set aside and cool.
  • When the cake is cooked, remove the pan and place the cake on a cake plate.
  • Dust cocoa powder and powdered sugar using a stencil (see note above).
  • Infuse love and serve with whipped cream and/or ice cream if desired.
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