Gluten Free Chocolate Hazelnut Crumb Cake Recipes

RIDICULOUS GLUTEN FREE CHOCOLATE HAZELNUT CAKE

RIDICULOUS Gluten Free CHOCOLATE HAZELNUT Cake image

This is not an easy recipe, but it is certainly not hard either. The good news is the baking and prep time are not bad - 20 min prep and 35 minutes baking. The effort is pretty typical for a 'from scratch' cake. But a cake this good? I didn't believe it myself until I had some. Make it...eat it...enjoy it.

Provided by Casey.Company

Categories Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup unsalted butter (or 3/4 cup)
8 ounces semi-sweet chocolate chips
1 1/4 cups sugar
5 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 cups chopped hazelnuts
1/3 cup unsweetened cocoa powder
1/2 cup powdered sugar
whipped topping (to garnish)

Steps:

preheat oven to 375. Spray entire inside of springform pan with cooking spray.
grind 1 1/2 cups of your hazelnuts (you can use a mini chop prep, food processor, even a coffee grinder).
cut butter into small pieces and melt butter and chocolate chips in a metal bowl over a pot of simmering water (I simply used my metal mixing bowl from my stand Kitchenaid mixer over a pot of water). Stir occasionally until melted and cool slightly.
using same bowl (if you can) beat in sugar and eggs one at a time. Mix for a couple minutes.
mix in vanilla and salt, and gradually add your ground hazelnuts. Sift in cocoa and beat another couple minutes.
pour into pan and bake for 35 minutes. Cool to room temperature. Refrigerate for 2 hours and then remove side of pan. Move to serving platter and sift powdered sugar over top.
serve with whipped cream and the remaining 1/2 cup of chopped hazelnuts.

Nutrition Facts : Calories 564.3, Fat 39.8, SaturatedFat 15, Cholesterol 129.6, Sodium 99, Carbohydrate 51.9, Fiber 4.9, Sugar 44.6, Protein 8.8

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)

Flourless Hazelnut Chocolate Cake (Gluten-Free) image

You could increase the amount of dark chocolate and decrease the amount of cocoa powder, if you like. I used a minimum amount of sugar, so please adjust the amount of sugar according to your taste. For more healthy, low-GI, gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories Dessert

Time 50m

Yield 1 7-inch cake, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 2/3 ounces dark chocolate
5 tablespoons unsalted butter
4 eggs, separated
2/3 cup coconut sugar (or other natural sugar)
1/2 cup hazelnut meal (or bleached hazelnuts ground in a food processor)
1/3 cup unsweetened cocoa powder
2 tablespoons brandy (optional) or 2 tablespoons rum (optional)
powdered sugar, for topping

Steps:

Melt chocolate and butter in a double boiler. Set aside.
Preheat the oven to 350°F/360°C degrees.
Whip egg whites until a stiff peak forms. Set aside.
In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
Fold in the egg whites and mix. Pour in a 7-inch springform pan.
Bake for 30 minutes.
Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
Infuse love, slice and serve!

Nutrition Facts : Calories 155.5, Fat 15.1, SaturatedFat 8.7, Cholesterol 112.1, Sodium 39.5, Carbohydrate 5.1, Fiber 2.8, Sugar 0.2, Protein 5.2

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