The Flourless Chocolate Praline Cake is a luxurious and decadent dessert that combines the richness of dark chocolate with the nutty flavor of hazelnuts. As the name suggests, this cake is unique in that it is made without any flour, making it suitable for those following a gluten-free diet. The cake’s texture is dense and fudgy, while the ground hazelnuts add a delightful praline-like quality to the taste, elevating it to a truly indulgent treat.

The exact origin of the Flourless Chocolate Praline Cake is not well-documented, but flourless chocolate cakes have a fascinating history. Chocolate cakes, in general, have been enjoyed for centuries, but the concept of flourless chocolate cakes became more prominent in the 20th century, particularly with the rise of gluten-free diets and an increased interest in alternative baking methods.

The combination of chocolate and hazelnuts is a classic pairing in desserts and confections. Hazelnuts have been used in sweet treats throughout history, and their popularity in Europe and beyond has contributed to the creation of various hazelnut-based desserts.

Over time, bakers and pastry chefs experimented with different ways to create a cake that would be both gluten-free and incredibly flavorful. The Flourless Chocolate Praline Cake emerged as a result, delighting dessert enthusiasts with its rich, chocolaty goodness and praline-like taste from the ground hazelnuts.

Today, the Flourless Chocolate Praline Cake has become a beloved dessert in many households and fine dining establishments. Its elegant simplicity, intense chocolate flavor, and naturally gluten-free nature have made it a favorite for special occasions, celebrations, and gatherings.

INGREDIENTS

• 175g unsalted butter, softened, plus extra for greasing
• 100g whole blanched hazelnuts
• 175g caster sugar
• 200g dark chocolate (70% cocoa), chopped
• 5 eggs, separated
• ½ tsp salt

INSTRUCTIONS

1. Preheat the oven to 180˚C, gas mark 4.
2. Grease a 23cm cake tin and line it with baking parchment.
3. Put the whole blanched hazelnuts in a roasting tray and roast them for 10 minutes until they turn golden. Set them aside, and once they cool down, blitz them in a food processor with 25g of caster sugar until finely ground to create hazelnut praline.
4. Meanwhile, melt the dark chocolate in a bowl set over a pan of barely simmering water, creating a smooth, luscious chocolate mixture.
5. In a separate bowl, use electric beaters to cream the softened unsalted butter and 100g of caster sugar for about 5 minutes, until the mixture becomes pale and fluffy. Beat in the egg yolks one at a time, then add the melted chocolate and salt. Fold through the ground hazelnut praline until well combined.
6. Reduce the oven temperature to 160˚C, gas mark 2.
7. In another separate bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the remaining 50g of caster sugar until the egg whites become stiff and glossy.
8. Stir 1/3 of the whipped egg whites into the chocolate mixture to loosen it, then carefully fold in the remaining egg whites a third at a time, trying to retain as much air as possible. This step is essential to ensure the cake’s texture remains light and airy.
9. Carefully transfer the cake batter into the greased and lined cake tin. Gently smooth the top of the batter to ensure an even surface.
10. Bake the cake in the preheated oven for 50-55 minutes until the cake is just set. The cake should have a slightly fudgy texture in the center when done.
11. Once the cake is baked, cool it in the tin for 20 minutes. Afterward, remove the sides of the tin, but leave the base on. Allow the cake to cool completely on a wire rack.

The Flourless Chocolate Praline Cake is now ready to be served, offering a delightful experience of intense chocolate flavor and the nutty charm of hazelnuts in every mouthful. Enjoy this gluten-free and sumptuous treat with loved ones or as a special indulgence for any occasion!