Decadent Flourless Chocolate Hazelnut Cake for Two: An Easy Small-Batch Recipe

There’s something truly special about a dessert that feels both incredibly luxurious and perfectly portioned. Today, we’re diving into a scaled-down, intimate version of Jill Silverman’s renowned Flourless Chocolate Hazelnut Cake, originally featured in Bon Appetit. This recipe is meticulously crafted to serve two to four, making it an ideal choice for a romantic dinner, a small gathering, or simply a well-deserved personal indulgence. Say goodbye to excessive leftovers and hello to a perfectly balanced, deeply satisfying sweet treat.

This rich, fudgy, and intensely flavored cake combines the timeless allure of chocolate with the nutty sophistication of hazelnuts, elevated by a whisper of hazelnut liqueur. Originally, I tested this recipe in two adorable mini springform pans, typically reserved for cheesecakes. The results were absolutely delightful, yielding individual servings of pure bliss. I’m already envisioning making it again soon, perhaps in a more contemporary six-inch cake pan, a size growing in popularity, especially among Instant Pot enthusiasts. Stay tuned for an update once I perfect that version!

A luscious, gluten-free delight: Flourless Chocolate Hazelnut Cake, perfect for two.

Why This Small-Batch Flourless Cake Is a Must-Try

This isn’t just another chocolate cake recipe; it’s an experience tailored for those who appreciate gourmet flavors without the fuss of baking for a crowd. Here’s why this decadent flourless chocolate hazelnut cake will become a staple in your dessert repertoire:

Perfect Portion Control: Designed for two to four servings, it eliminates waste and ensures every slice is savored.
Naturally Gluten-Free: With no flour, it’s a fantastic option for those with gluten sensitivities or anyone seeking a dense, fudgy texture.
Intense Flavor Profile: The combination of bittersweet chocolate and toasted hazelnuts creates a sophisticated and deeply satisfying taste.
Elegance in Simplicity: Despite its gourmet appeal, the steps are straightforward, making it achievable for home bakers of all skill levels.
Make-Ahead Friendly: Prepare it up to three days in advance, allowing for stress-free entertaining or spontaneous indulgence.
Versatile Equipment: While mini springform pans work beautifully, adapting it to a 6-inch pan is a practical alternative for modern kitchens, especially with the rise of Instant Pot baking.

The Allure of a Flourless Chocolate Cake

What truly sets a flourless chocolate cake apart is its unique texture and concentrated flavor. Without the addition of flour, the cake develops an incredibly dense, almost truffle-like consistency that melts in your mouth. This allows the rich notes of chocolate to shine through without being diluted by other starches. It’s often likened to a baked chocolate soufflé or a brownie in its most luxurious form – truly a chocolate lover’s dream come true. When hazelnuts are introduced, they add not only a delightful crunch but also a warm, earthy aroma that complements the chocolate beautifully.

Gathering Your Ingredients for Perfection

The success of this decadent cake hinges on the quality of its simple ingredients. Opt for the best you can find to ensure an unparalleled taste experience.

Flourless Chocolate Hazelnut Cake for Two

4 ounces 60% cacao bittersweet chocolate, chopped: The star of the show! Bittersweet chocolate with 60% cacao offers the perfect balance of sweetness and intensity. Avoid milk chocolate, which would make the cake too sweet, or anything too dark (70%+) unless you prefer a less sweet, more intense chocolate flavor. Chopping it finely helps it melt smoothly and evenly.
4 tablespoons unsalted butter, cut into chunks: Unsalted butter allows you to control the overall saltiness of the recipe. Its fat content is crucial for the cake’s rich texture and mouthfeel.
2 large eggs: Eggs are essential for structure and binding in a flourless cake, providing richness and helping the cake set.
⅓ cup packed light brown sugar: Brown sugar adds moisture and a subtle caramel note that complements the chocolate and hazelnut beautifully. Packing it ensures accurate measurement.
1 ½ tablespoons Frangelico or other hazelnut liqueur, divided: This is where the magic happens! Frangelico infuses the cake with a deep, authentic hazelnut flavor. If you don’t have Frangelico, a different liqueur like Grand Marnier (orange), Kahlua (coffee), or even dark rum could offer interesting variations. For an alcohol-free version, use 1 ½ tablespoons of strong brewed coffee or hazelnut extract (start with ½ tsp and adjust to taste).
⅓ cup finely ground hazelnuts (ground in processor;) (1 ⅔ oz) – I toasted mine: Toasted hazelnuts provide an incredible depth of flavor. Toasting them briefly in a dry pan or oven before grinding enhances their natural oils and nutty aroma. Grinding them finely ensures a smooth texture in the cake. You can buy pre-ground hazelnut meal, but freshly ground and toasted will always yield superior flavor.
Pinch of regular salt or Morton Kosher. If using Diamond, use a bigger pinch: Salt is vital in baking as it balances sweetness and enhances all the other flavors. Morton Kosher salt is denser than Diamond Crystal Kosher salt, so you need less of it for the same salinity. Always adjust based on your preferred type of salt.
⅓ cup chilled heavy whipping cream: For the light and airy topping, providing a beautiful contrast to the dense cake. Chilling ensures it whips up properly.
Chopped toasted hazelnuts for garnish: A final flourish that adds texture and reiterates the hazelnut theme, making for an attractive presentation.

Essential Equipment for a Seamless Bake

Having the right tools makes all the difference when baking. For this recipe, a few key items will ensure your flourless chocolate hazelnut cake turns out perfectly every time.

Mini (3 ½ inch) Springform Pans: These are ideal for individual cakes and what the original recipe was scaled for. Their removable sides make unmolding a breeze, preserving the cake’s delicate structure. You can find them readily online or in specialty kitchen stores. The provided link leads to some great options: mini springform pans.
Alternatively, a 6-inch Cake Pan: As mentioned, a 6-inch pan is a fantastic option if you prefer one slightly larger cake or are experimenting with Instant Pot baking. You’ll likely need to adjust baking time slightly.
Roasting Pan or Larger Baking Dish: Essential for the water bath (bain-marie) method, ensuring even, gentle cooking.
Parchment Paper: For lining the bottoms of the pans, preventing sticking and making removal easier.
Heavy-Duty Aluminum Foil: To wrap the springform pans, preventing water from seeping in during the water bath.
Medium Metal Bowl & Saucepan (for double boiler) or Microwave-Safe Bowl: For melting the chocolate and butter gently.
Mixing Bowls: Several sizes for combining ingredients.
Whisk & Electric Mixer: A whisk for combining the cake batter, and an electric mixer for whipping the cream.
Food Processor: For finely grinding the toasted hazelnuts.

Step-by-Step Guide to Your Flourless Masterpiece

Follow these detailed instructions to create your perfect flourless chocolate hazelnut cake. Precision is key, but don’t be intimidated – the process is quite forgiving!

Recipe: Flourless Chocolate Hazelnut Cake for Two

Yields: Two mini cakes, serves 4

Ingredients:

4 ounces 60% cacao bittersweet chocolate, chopped
4 tablespoons unsalted butter, cut into chunks
2 large eggs
⅓ cup packed light brown sugar
1 ½ tablespoons Frangelico or other hazelnut liqueur, divided
⅓ cup finely ground hazelnuts (ground in processor;) (1 ⅔ oz) – (toasted is recommended)
Pinch of regular salt or Morton Kosher. (Use a bigger pinch if using Diamond Crystal Kosher)
⅓ cup chilled heavy whipping cream
Chopped toasted hazelnuts for garnish

Instructions:

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Lightly butter the insides of two mini (3 ½ inch) springform pans. Cut rounds of parchment paper to fit the bottom of each pan and press them into place. This ensures easy release. Critically, wrap the outside of each pan tightly with three layers of heavy-duty aluminum foil. This creates a waterproof barrier for the water bath, preventing any moisture from seeping into your cake.
Melt Chocolate and Butter: In a medium metal bowl, combine the chopped bittersweet chocolate and butter chunks. Set this bowl over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Whisk continuously until the mixture is completely melted and smooth. Remove the bowl from over the water. As an alternative, you can place the chocolate and butter in a microwave-safe bowl, heating on high in 30-second intervals, stirring thoroughly after each interval, until fully melted and smooth.
Whisk Eggs and Sugar: In a separate medium-sized mixing bowl, whisk together the two large eggs, packed light brown sugar, and 1 tablespoon of Frangelico (or your chosen liqueur). Whisk vigorously until the mixture is well blended and slightly lightened in color. This helps create a smooth batter.
Combine Mixtures: Gradually add the slightly cooled melted chocolate and butter mixture into the egg mixture, whisking gently until thoroughly combined and smooth. Be careful not to overmix; just combine until uniform.
Fold in Hazelnuts and Salt: Stir in the finely ground hazelnuts (especially if you toasted them, their aroma will be incredible!) and your pinch of kosher salt. Mix until just incorporated.
Prepare for Water Bath: Divide the cake batter evenly between your two prepared mini springform pans. Place both mini pans side by side in a larger roasting pan (a 9-inch roasting pan works well). Pour enough hot water into the roasting pan to come halfway up the sides of the springform pans. This water bath (bain-marie) is crucial for even cooking, preventing the cake from drying out, and giving it a silky texture.
Bake the Cakes: Carefully transfer the roasting pan with the cakes and water bath into the preheated oven. You may loosely tent the roasting pan with foil to prevent the tops from browning too quickly, though I personally found it wasn’t necessary for my oven. Bake until the cake is set in the center and the top appears dry to the touch, which typically takes about 38 minutes. A slight jiggle in the center is okay, as it will firm up as it cools.
Cool and Chill: Carefully remove the cakes from the water bath (the roasting pan). Remove the foil from the outside and top of the springform pans. Let the cakes cool completely in their pans on a wire rack at room temperature. Once cooled, transfer them to the refrigerator and chill for at least 3 hours, or until thoroughly cold. Chilling is essential for the cake to firm up to its ideal fudgy consistency.
Prepare Frangelico Whipped Cream: While the cake is chilling, or just before serving, prepare the whipped cream. In a medium bowl, use an electric mixer to beat the chilled heavy whipping cream with the remaining ½ tablespoon of Frangelico until soft peaks form. Be careful not to overbeat, or it will become grainy.
Serve and Garnish: Once the cakes are thoroughly chilled, run a thin knife around the pan sides to loosen the cake, then release the springform pan sides. Cut each cake into wedges (typically two per mini cake, serving four total). Transfer to individual plates. Top each slice generously with the freshly prepared Frangelico whipped cream and sprinkle with additional chopped toasted hazelnuts for an elegant finish.

Tips for Flourless Cake Success

Achieving the perfect flourless chocolate hazelnut cake is simple with a few expert tips:

Quality Ingredients Matter: Especially for a minimalist cake like this, the quality of your chocolate, butter, and hazelnuts will directly impact the final flavor. Invest in good-quality bittersweet chocolate.
Don’t Overmix: Once the flourless batter comes together, mix only until just combined. Overmixing can incorporate too much air, which can lead to a less dense, fudgy texture.
Ensure a Proper Water Bath: The water bath is critical. Make sure the water is hot (not boiling) when added to the roasting pan, and that the foil around your springform pans is secure to prevent water ingress.
Thorough Chilling is Key: Patience is a virtue here. The 3-hour chilling time is not optional; it allows the cake to fully set and develop its signature dense, fudgy texture. Don’t rush this step.
Toasting Hazelnuts: This step is highly recommended! Toasting hazelnuts truly unlocks their rich, nutty flavor, adding another layer of complexity to the cake. Spread them on a baking sheet and toast in a 350°F oven for 8-10 minutes, or until fragrant and skins begin to loosen. Rub them in a clean kitchen towel to remove skins before grinding.
Serving Temperature: While the cake needs to be chilled, allowing it to sit at room temperature for about 15-20 minutes before serving can enhance its flavor and slightly soften its texture, making it even more enjoyable.

Variations & Customization Ideas

While this cake is perfect as is, you can easily customize it to suit your taste or experiment with different flavor combinations:

Liqueur Swaps: Instead of Frangelico, try a different liqueur. Orange liqueur (like Cointreau or Grand Marnier) offers a bright citrus note, coffee liqueur (Kahlua) deepens the chocolate flavor, or a high-quality dark rum could add warmth.
Nut Alternatives: While hazelnuts are classic, finely ground almonds or walnuts could also be used for a different nutty twist. Remember to toast them for best flavor!
Garnish Galore: Beyond whipped cream and toasted hazelnuts, consider fresh berries (raspberries or strawberries are excellent), a dusting of cocoa powder, chocolate shavings, or even a light drizzle of raspberry coulis for extra flair.
Espresso Kick: Add ½ teaspoon of instant espresso powder to the chocolate mixture to intensify the chocolate flavor without making it taste like coffee.

Storage and Make-Ahead Instructions

This flourless chocolate hazelnut cake is not only delicious but also incredibly convenient for planning ahead.

Make Ahead: The cake can be baked and chilled up to 3 days in advance. Simply keep it covered tightly in the refrigerator. Prepare the whipped cream just before serving for the best texture.
Storage: Any leftover cake should be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, the unfrosted cake can be wrapped tightly in plastic wrap and then in aluminum foil, and frozen for up to 1 month. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions (FAQ)

Q: Is this cake truly gluten-free?
A: Yes, since this recipe contains no flour, it is naturally gluten-free, making it a wonderful dessert option for those with dietary restrictions or anyone looking to avoid gluten.
Q: Can I omit the Frangelico or other liqueur?
A: Absolutely! If you prefer to avoid alcohol, you can substitute the Frangelico with an equal amount of strong brewed coffee or a non-alcoholic hazelnut extract (start with a smaller amount, like ½ teaspoon, and taste before adding more, as extracts can be potent).
Q: Why is a water bath necessary for this cake?
A: The water bath (bain-marie) creates a moist, even heat environment around the cake. This gentle cooking prevents the edges from baking too quickly and drying out, resulting in a wonderfully smooth, custardy, and fudgy texture throughout the cake.
Q: Can I make this cake in a single, larger pan instead of two minis?
A: Yes, you can adapt this recipe to a single 6-inch round cake pan. You may need to adjust the baking time, likely increasing it slightly, and ensure the water bath setup is still effective for the larger pan. Keep an eye on the cake for doneness.
Q: How do I know when the cake is done baking?
A: The cake is done when the edges are set and the top looks dry to the touch. The center might still have a slight jiggle, which is perfectly fine, as it will continue to set as it cools and chills. Overbaking can lead to a drier texture.

This Flourless Chocolate Hazelnut Cake is more than just a dessert; it’s a testament to how simple, quality ingredients can create something truly extraordinary. Whether you’re celebrating a special occasion or simply treating yourself, this small-batch recipe delivers maximum flavor with minimal fuss. Enjoy every rich, fudgy bite!