This chocolate, almond, and hazelnut bundt cake ais loaded with dark chocolate, almonds, and toasted hazelnuts-so much flavor, beautifully moist, and absolutely delicious and it is gluten-free.
Few weeks before Christmas my hubby got a few pounds of both almonds and hazelnuts. Dream come true…. Homegrown hazelnuts and almonds just before Christmas can get better. I am totally obsessed with everything nutty, especially homegrown hazelnuts, they taste so much better than store-bought.
For some time a had in plan to make some kind of flourless cake, and it was a perfect opportunity to make a combination of almonds and hazelnuts with my beloved dark chocolate. Ah, love between me and dark chocolate lasts for a very long time now, and I guess it will last forever.
The overall result was better then great, so moist, beautifully flavored gluten-free chocolate cake.
What you will need: ground almonds and hazelnuts (preferably both toasted for better flavor), dark chocolate (or semi-sweet if dark isn’t your thing), butter, eggs, granulated sugar, vanilla, baking powder and a bit of salt. For chocolate ganache dark chocolate and heavy cream. Bundt pan size used 23 cm (9-inch) in diameter.
Chocolate Almond and Hazelnut Bundt Cake
- 6 eggs room temperature
- 200 grams granulated sugar (1 cup, 7.05 oz)
- 200 grams butter (7.05 oz, 7/8 cup) room temperature
- 2 teaspoons vanilla extract
- 150 grams dark chocolate (5.3 oz) 60-70% cacao
- 200 grams ground almonds (7.05 oz, 1 2/3 cups) preferably toasted
- 200 grams ground hazelnuts (7.05 oz, 2 cups) preferably toasted
- 1 teaspoon baking powder
- Pinch of salt
- 100 grams dark chocolate (3.52 oz)
- 50 grams heavy cream (1.76 oz)
- Preheat oven to 180 C (350 F).
- In a water bath or in a microwave in 15 seconds intervals melt chocolate. Let it cool.
- In a large bowl add butter and sugar and beat with an electric mixer for 3 minutes, until creamy. Add in vanilla and one egg at a time and beat well after addition. Fold in melted chocolate.
- In a separate bowl whisk ground almonds, hazelnuts, baking powder, and salt.
- Add dry ingredients into the butter mixture and using a rubber spatula or wooden spoon fold everything together until incorporated.
- Grease and flour bundt cake pan 23 cm (9inch-2 Liter/8 cups) in diameter. Be sure to grease and flour every inch of the pan to make sure your cake does not stick, don't forget the tube in the middle.
- Pour the batter into prepared pan and bake 50-60 minutes or until a toothpick inserted in a cake comes out clean (few moist crumbs are ok, there shouldn't be any liquid batter).
- Pour the cream into a small saucepan and place it over medium-low heat for a few minutes, until it gets hot. Don't let it boil.
- While the cream is heating, chop the chocolate into fine pieces.
- Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
- Vigorously whisk the mixture in one direction until smooth and creamy.
- Allow cooling for 5 minutes before pouring over the cake.