Coffee and Nut Flourless Cake

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Indulge in the delightful world of a flourless coffee and nut cake that captivates your senses. This exquisite treat, without a trace of flour, boasts rich coffee aromas, a tender texture, and a velvety cream that melts in your mouth. Once you’ve tried it at a friend’s, you’ll find yourself making it over and over!

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Coffee and Nut Flourless Cake

Ingredients for 6 servings of Coffee and Nut Flourless Cake:

For the Cake:

  • 6 eggs
  • 125 g (about 1 cup) granulated sugar
  • 200 g (about 2 cups) ground hazelnuts
  • 2 tablespoons breadcrumbs
  • 1 tablespoon ground coffee
  • 1/2 teaspoon baking powder

For the Cream:

  • 500 ml (2 cups) heavy cream (35% fat)
  • 100 g (about 3.5 oz) coffee-flavored milk chocolate
  • 2 tablespoons powdered sugar
  • 2 tablespoons coffee liqueur
  • 2 tablespoons strong coffee

For the Soaking Syrup:

  • 50 ml (1/4 cup) boiling water
  • 50 ml (1/4 cup) Baileys Irish Cream liqueur

For Decoration:

  • 80-100 g (about 3-4 oz) grated coffee-flavored milk chocolate
  • Coffee beans

Coffee and Nut Flourless Cake

Coffee and Nut Flourless Cake Recipe:

  1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit).
  2. Grease a 16-18 cm (6-7 inch) diameter cake pan with butter, line the bottom with parchment paper.
  3. Grind hazelnuts in a food processor, mix with breadcrumbs, coffee, and baking powder. Sift the mixture through a not-too-fine sieve.
  4. Beat eggs with sugar until fluffy. Gently fold in the dry ingredients using a spatula.
  5. Pour the batter into the pan, tap it slightly on the table to remove air bubbles, and bake for about 50 minutes. Check for doneness with a wooden skewer.
  6. Transfer the cake to a rack to cool. Cut it into three layers.
  7. For the cream, melt chocolate with coffee and liqueur over a water bath, stirring until smooth. Allow it to cool to room temperature.
  8. Whip the heavy cream with powdered sugar until soft peaks form, then quickly fold in the chocolate mixture. Be cautious not to overmix; the cream might become too thick.
  9. Reserve a bit of the cream for decoration. Place one cake layer on a plate, soak it, spread less than 1/3 of the cream, add the second layer, repeat soaking and cream, and finish with the third layer.
  10. Cover the top and sides of the cake with the remaining cream. Grate chocolate and sprinkle it on the sides. Pipe a few swirls on top using the reserved cream and place coffee beans on each swirl.

Enjoy your delicious Coffee and Nut Flourless Cake!

Coffee and Nut Flourless Cake

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