Hazelnut Chocolate Cake with Frangelico Ganache

, from Issue #55. August, 2015
Photography by Sarah Tuck.
Hazelnut Chocolate Cake with Frangelico Ganache

This hazelnut chocolate cake is a great gluten-free option to serve for afternoon tea or as a celebration dessert. It is quite small but very rich, so serve in small slices. It's even better with a chilled glass of Frangelico on the side!


250 grams dark chocolate, chopped roughly
150 grams butter
½ cup raw sugar
5 eggs, separated
2 tablespoons Frangelico liqueur
1 tablespoon cocoa
1¾ cups whole hazelnuts, finely ground

Frangelico ganache
200 ml cream
250 grams dark chocolate, chopped roughly
2 tablespoons Frangelico

To serve
½ cup whole roasted hazelnuts, extra
softly whipped cream

18cm round springform cake tin, greased and lined with baking paper


Preheat the oven to 180˚C.

Put the chocolate and butter in a large heatproof bowl. Sit the bowl on top of a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Heat until the chocolate and butter are melted and whisk until smooth.

Add the sugar, egg yolks and Frangelico and stir to combine, then add the cocoa and ground hazelnuts and mix through.

In a separate bowl beat the egg whites to soft peaks. Add 1 tablespoon of egg whites to the hazelnut mixture and stir to loosen slightly. Fold the remaining egg whites in and pour into the cake tin.

Bake for 40–45 minutes. The cake may appear a bit knobbly on top, but don’t worry, this is perfect!

Ganache: Heat the cream in a small saucepan until just simmering. Remove from the heat and add the chocolate and leave to sit for 3 minutes. Add the Frangelico and whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.

Refrigerate for 2–3 hours until slightly thickened.

To assemble: Spoon the ganache onto the cake, allowing it to swirl down the sides. Top with the whole roasted hazelnuts and serve with the whipped cream. Serves 6–8